45g of Protein

Romesco Pork Pasta

with Bell Pepper & Parmesan

25 MIN

2 Servings

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with Ground Pork

From the Test Kitchen

For a savory boost of flavor, we’re finishing this rich pork pasta 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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Pork
6 oz Lumaca Rigata Pasta
1 Bell Pepper
2 cloves Garlic
2 Tbsps Mascarpone Cheese
¼ cup Grated Parmesan Cheese
3 Tbsps Romesco Sauce (Contains Almonds)
2 Tbsps Tomato Paste
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then medium dice. 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 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the pork

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced pepper and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the pork is cooked through.

4 Make 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. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked pork and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. 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!