Ground Pork Ragù & Lumaca Rigata Pasta with Currants & Sweet Peppers
Family Friendly

Ground Pork Ragù & Lumaca Rigata Pasta

with Currants & Sweet Peppers

30 MIN
2 Servings
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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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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Ground Pork Ragù & Lumaca Rigata Pasta with Currants & Sweet Peppers
Title
  • 10 oz Ground Pork
  • 6 oz Lumaca Rigata Pasta
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • 2 Tbsps Or 6 Oz Tomato Paste
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
  • 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; remove the cores. Halve lengthwise, then thinly slice crosswise.

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 pork & peppers
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.

Make the sauce
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.

Finish & serve your dish
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!

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; 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.

Cook the pasta
Brown the pork & peppers
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.

Make the sauce
Finish & serve your dish
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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