Lumaca Rigata Pasta & Pork Ragù

with Ricotta Cheese

25 MIN

4 Servings

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From the Test Kitchen

In this pasta, our pork ragù (a classic Italian meat sauce) gets a few bright twists from a summery duo of sautéed zucchini and fresh, plump tomatoes. A generous dollop of seasoned ricotta served on top adds deliciously creamy contrast to the dish.

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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Pork
1 14-Ounce Can Whole Peeled San Marzano Tomatoes
4 oz Grape Or Cherry Tomatoes
2 cloves Garlic
2 Zucchini
1½ tsps Calabrian Chile Paste
2 Tbsps Tomato Paste
½ cup Part-Skim Ricotta Cheese
¼ cup Grated Pecorino Cheese
1 Tbsp Capers
¾ lb Lumaca Rigata Pasta

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & season the ricotta:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the San Marzano tomatoes in a large bowl; gently break apart with your hands. Halve the grape or cherry tomatoes. In a separate bowl, combine the ricotta, half the pecorino, and a drizzle of olive oil; season with salt and pepper.

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

3 Make the ragù:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and chopped garlic; 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 chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until throughly combined. Add the capers and crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat.

4 Cook the pasta:

While the ragù cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 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.

5 Finish & serve your dish:

To the pot of cooked pasta, add the ragù, cooked zucchini, halved grape or cherry tomatoes, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and remaining pecorino. Enjoy!