Holidays

Pulled Pork Ragù & Cavatelli

with Tomatoes, Kale & Rosemary Breadcrumbs

45 MIN

+$6.99/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
To make this rich, comforting ragù, you'll simmer tender bites of pulled pork with earthy kale, whole peeled tomatoes, sweet red onion, and more, before folding in cavatelli pasta—whose slightly open shape is a perfect partner for the hearty sauce. You'll finish off the dish with a sprinkle of herbaceous rosemary breadcrumbs.
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Nutrition

PER SERVING
Calories

1010 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Cooked Pulled Pork
1 lb Cavatelli Pasta
2 Romaine Lettuce Hearts
¾ lb Kale
1 Red Onion
1 bunch Rosemary
⅔ cup Mirepoix
2 oz Sliced Roasted Red Peppers
¼ cup Tomato Paste
1 14-Oz Can Whole Peeled Tomatoes
½ cup Panko Breadcrumbs
2 oz Salted Butter
½ cup Grated Parmesan Cheese
¼ cup Mayonnaise
2 Tbsps Sherry Vinegar
2 Tbsps Capers
½ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing

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. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Roughly chop the lettuce. Roughly chop the capers. In a large bowl, whisk together the mayonnaise, chopped capers, half the vinegar, half the parmesan, and 1 tablespoon of olive oil. Season with salt and pepper.

2 Make the rosemary breadcrumbs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped rosemary leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the kale

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and mirepoix (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and slightly softened. Add the sliced kale 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, 2 to 3 minutes, or until the kale is slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off.

5 Make the sauce

To the pan, add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes and pulled pork (tearing the pieces apart before adding); season with salt and pepper. Cook, stirring frequently and gently pressing on the tomatoes with the back of a spoon, 5 to 7 minutes, or until the pork is heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the pasta

To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

7 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce and peppers; season with salt and pepper. Toss to coat. Serve the finished pasta topped with the rosemary breadcrumbs and remaining parmesan. Serve the salad on the side. Enjoy!