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Ground Pork Ragù & Lumaca Rigata Pasta
with Currants & Sweet Peppers
30 MIN
2 Servings
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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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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6 oz Lumaca Rigata Pasta
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4 oz Sweet Peppers
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2 cloves Garlic
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1 Tbsp Capers
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2 Tbsps Dried Currants
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2 Tbsps Or 6 Oz Tomato Paste
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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; remove the cores. Halve lengthwise, then thinly slice crosswise.
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.
3
Brown the pork & peppers
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sliced peppers in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
4
Make the sauce
To the pan, add the chopped garlic, capers, and quatre épices; 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 (if you received 6 oz, use 2 tablespoons of 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 the currants and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.
5
Finish & serve your dish
To the pot of cooked pasta, add the cooked pork 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!
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; remove the cores. Halve lengthwise, then thinly slice crosswise.
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.
3
Brown the pork & peppers
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sliced peppers in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
4
Make the sauce
To the pan, add the chopped garlic, capers, and quatre épices; 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 (if you received 6 oz, use 2 tablespoons of 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 the currants and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.
5
Finish & serve your dish
To the pot of cooked pasta, add the cooked pork 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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