Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Orecchiette & Pork Ragù
with Shishito Peppers
30 MIN
4 Servings
From the Test Kitchen
The scooped shape of tender orecchiette pasta is perfect for catching every bite of our rich sauce of pork, tomato, charred shishito peppers, and just a touch of mascarpone cheese for creaminess.
Get Cooking-
NutritionPER SERVING
-
Calories800 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
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 peppers; cut off and discard the stems, then cut the peppers into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Combine in a bowl. Place the tomatoes in a separate bowl; gently break apart with your hands.
2
Char the peppers:
In a large, high-sided pan (or pot), heat 1 tablespoon 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.
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 diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and olives, oregano, 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, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat.
4
Cook the pasta:
Meanwhile, 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.
5
Finish the pasta & serve your dish:
To the pan of 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; stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the parmesan. Enjoy!
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 peppers; cut off and discard the stems, then cut the peppers into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Combine in a bowl. Place the tomatoes in a separate bowl; gently break apart with your hands.
2
Char the peppers:
In a large, high-sided pan (or pot), heat 1 tablespoon 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.
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 diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and olives, oregano, 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, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat.
4
Cook the pasta:
Meanwhile, 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.
5
Finish the pasta & serve your dish:
To the pan of 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; stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the parmesan. Enjoy!
Tips from Home Chefs