Pork & Fresh Cavatelli

with Capers & Currants

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
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To add exciting contrast of flavor to this comforting pasta, you’ll cook savory pork with bites of plump, sweet currants and briny capers in a bright sauce flavored with our new spice blend: quatre épices (or four spices)—featuring warming spices like nutmeg and cloves.

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ingredients
Pork & Fresh Cavatelli with Capers & Currants
Title
  • 1⅛ lbs Ground Pork
  • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
  • 1 Yellow Onion
  • 2 Zucchini
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Crème Fraîche
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Butter
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; add 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

Cook the pasta:
2 Cook the pasta:

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 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Brown the zucchini:
3 Brown the zucchini:

Meanwhile, 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; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate. Wipe out the pan. 

Cook the pork & make the sauce:
4 Cook the pork & make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork, sliced onion, chopped garlic, capers, quatre épices, 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 frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter) and the rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked pork and sauce, browned zucchini, butter, 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). Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pork and pasta garnished with the cheese. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; add 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

2 Cook the pasta:

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 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Brown the zucchini:
3 Brown the zucchini:

Meanwhile, 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; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate. Wipe out the pan. 

4 Cook the pork & make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork, sliced onion, chopped garlic, capers, quatre épices, 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 frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter) and the rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat. 

Cook the pork & make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked pork and sauce, browned zucchini, butter, 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). Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pork and pasta garnished with the cheese. Enjoy!