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Pork & Yellow Tomato Bucatini
with Sweet Peppers & Oregano Breadcrumbs
25 MIN
2 Servings
From the Test Kitchen
We’re making a light, bright sauce of sweet yellow tomatoes, savory pork, and a bit of red pepper flakes (for a touch of heat) to toss with deliciously tender strands of bucatini pasta. For a gourmet garnish that provides perfectly crunchy contrast, we’re cooking airy panko breadcrumbs with fragrant oregano then tossing them with parmesan cheese.
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NutritionPER SERVING
-
Calories980 Cals (est.)
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fresh
ingredients
Title
- ½ lb Bucatini Pasta
- 1 14-Ounce Can Whole Peeled Yellow Tomatoes
- 4 oz Sweet Peppers
- 1 Shallot
- ¼ cup Panko Breadcrumbs
- ¼ cup Grated Parmesan Cheese
-
1 tsp Whole Dried Oregano
- 2 Tbsps Crème Fraîche
-
10 oz Ground Pork
- ¼ tsp Crushed Red Pepper Flakes
- 2 cloves Garlic
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 remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Combine in a bowl. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the oregano breadcrumbs:
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; stir in the parmesan. Wipe out the pan.
3
Cook the pork & make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the peppers are slightly softened. Add the crushed tomatoes 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 occasionally, 2 to 3 minutes, or until combined 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, 6 to 10 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:
Add the cooked pork and sauce and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring frequently, 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 garnished with the oregano breadcrumbs. 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 remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Combine in a bowl. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the oregano breadcrumbs:
In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; stir in the parmesan. Wipe out the pan.
3
Cook the pork & make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the peppers are slightly softened. Add the crushed tomatoes 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 occasionally, 2 to 3 minutes, or until combined 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, 6 to 10 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:
Add the cooked pork and sauce and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring frequently, 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 garnished with the oregano breadcrumbs. Enjoy!
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