Romesco Pork Fettuccine

with Spinach & Bell Pepper

25 MIN

4 Servings

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From the Test Kitchen

For a savory boost of flavor, we’re finishing this rich pork fettuccine with two stir-ins: creamy mascarpone cheese and our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more).
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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
¾ lb Fettuccine Pasta
5 oz Baby Spinach
1 Bell Pepper
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
¼ tsp Crushed Red Pepper Flakes
6 Tbsps Romesco Sauce (Contains Almonds)
¼ cup Mascarpone Cheese
2 Tbsps Tomato Paste
2 cloves Garlic
¼ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

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 stem of the pepper. Remove the ribs and seeds; quarter lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot.

3 Brown the pork & start the sauce

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, half the spice blend (you will have extra), 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, 3 to 4 minutes, or until lightly browned. Add the sliced pepper and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 Finish the sauce

Add the tomato paste to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked pork and sauce, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is slightly wilted. Turn off the heat. Stir in the mascarpone and romesco sauce until thoroughly combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!