Ground Pork Ragù & Lumaca Rigata Pasta with Currants & Shishito Peppers
Easy Prep & Cleanup

Ground Pork Ragù & Lumaca Rigata Pasta

with Currants & Shishito Peppers

30 MIN
+$0.95/serving 2 Servings
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  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Beyond Burger®

    From the Test Kitchen

    To add exciting contrast of flavor to this comforting pasta, you’ll cook savory pork with plump, sweet currants and briny capers in a bright sauce flavored with our warming spice blend, quatre épices (or four spices), which features white pepper, nutmeg, ginger, and cloves.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Ground Pork Ragù & Lumaca Rigata Pasta with Currants & Shishito Peppers
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 6 oz Lumaca Rigata Pasta
    • 1 Tbsp Capers
    • 3 oz Shishito Peppers
    • 2 Tbsps Dried Currants
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    • 2 cloves Garlic
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel and roughly chop 2 cloves of garlic. Wash and dry the peppers; cut off and discard the stems, then cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Brown the Beyond Burger™️ & peppers
    3 Brown the Beyond Burger™️ & peppers

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and pepper pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned.

    Make the sauce
    4 Make the sauce

    Add the chopped garlic, capers, and quatre épices to the pan; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter) and the currants; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the Beyond Burger™️ is cooked through. Turn off the heat.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked Beyond Burger™️ and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel and roughly chop 2 cloves of garlic. Wash and dry the peppers; cut off and discard the stems, then cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Brown the Beyond Burger™️ & peppers
    3 Brown the Beyond Burger™️ & peppers

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and pepper pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned.

    4 Make the sauce

    Add the chopped garlic, capers, and quatre épices to the pan; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter) and the currants; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the Beyond Burger™️ is cooked through. Turn off the heat.

    Make the sauce
    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked Beyond Burger™️ and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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