Pork Ragù & Fusilli Bucati Corti

with Shishito Peppers

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories

Curly pasta gets delightful accompaniment from a rich sauce of pork, tomato, charred shishito peppers, and just a touch of mascarpone cheese for creaminess.

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fresh
ingredients
Pork Ragù & Fusilli Bucati Corti with Shishito Peppers
Title
  • 1⅛ lbs Ground Pork
  • ¾ lb Fusilli Bucati Corti Pasta
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 1 Red Onion
  • 6 oz Shishito Peppers
  • ¼ cup Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Tomato Paste
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
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 fresh produce. Cut off and discard the stems of the peppers; cut 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. 

Char the peppers:
2 Char the peppers:

In a large pan, 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.

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 diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared garlic and olives. Season with salt, pepper, the 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, 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.

Cook the pasta:
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 and return to the pot.

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

To the pot of cooked pasta, add the cooked pork ragù, 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. Serve the finished pasta and ragù garnished with the parmesan. 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 fresh produce. Cut off and discard the stems of the peppers; cut 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 pan, 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.

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 diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared garlic and olives. Season with salt, pepper, the 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, 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 and return to the pot.

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

To the pot of cooked pasta, add the cooked pork ragù, 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. Serve the finished pasta and ragù garnished with the parmesan. Enjoy!