Pork Ragù & Fresh Basil Fettuccine

with Shishito Peppers

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories

For a delightful companion to the warming flavors of our pork ragù, we’re charring shishito peppers (a mild, East Asian varietal) which brings out their gentle smokiness.

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fresh
ingredients
Pork Ragù & Fresh Basil Fettuccine with Shishito Peppers
Title
  • 10 oz Ground Pork
  • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
  • 3 oz Shishito Peppers
  • 2 Scallions
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Crème Fraîche
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
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. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Combine the chopped garlic and sliced white bottoms of the scallions in a bowl. 

Char the peppers:
2 Char the peppers:

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer and cook, without stirring, 3 to 4 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the pork & make the ragù:
3 Cook the pork & make the ragù:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and cook, without stirring, 3 to 4 minutes, or until browned; season with salt and pepper. Add the prepared garlic-scallion mixture, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned and combined. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has slightly reduced in volume and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the pasta:
4 Cook the pasta:

Meanwhile, using your hands, carefully separate the strands of pasta. Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly. 

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

To the pan of cooked pork ragù, add the cooked pasta, charred peppers, 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 and stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the cheese and sliced green tops of the scallions. Enjoy! 

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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. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Combine the chopped garlic and sliced white bottoms of the scallions in a bowl. 

2 Char the peppers:

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer and cook, without stirring, 3 to 4 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Char the peppers:
Cook the pork & make the ragù:
3 Cook the pork & make the ragù:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and cook, without stirring, 3 to 4 minutes, or until browned; season with salt and pepper. Add the prepared garlic-scallion mixture, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned and combined. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has slightly reduced in volume and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Cook the pasta:

Meanwhile, using your hands, carefully separate the strands of pasta. Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly. 

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

To the pan of cooked pork ragù, add the cooked pasta, charred peppers, 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 and stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the cheese and sliced green tops of the scallions. Enjoy!