Spiced Pork & Orecchiette Pasta with Currants & Shishito Peppers

Spiced Pork & Orecchiette Pasta

with Currants & Shishito Peppers

30 MIN
2 Servings
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Available Options

  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
    • with Ground Pork

    From the Test Kitchen

    To add exciting contrast of flavor to this comforting pasta, you’ll cook savory pork with plump, sweet currants and briny capers in a bright sauce flavored with our warming spice blend, quatre épices (or four spices), which features white pepper, nutmeg, ginger, and cloves.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Spiced Pork & Orecchiette Pasta with Currants & Shishito Peppers
    Title
    • 10 oz Ground Pork
    • 6 oz Orecchiette Or Cavatappi Pasta
    • 2 cloves Garlic
    • 1 Tbsp Capers
    • 2 Tbsps Dried Currants
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Crème Fraîche
    • ¼ cup Grated Parmesan Cheese
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
    • ¼ tsp Crushed Red Pepper Flakes
    • 3 oz Shishito Peppers
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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 fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly was your hands immediately after handling. Place the currants in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

    Cook the pasta
    2 Cook the pasta

    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 peppers
    3 Cook the peppers

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepper pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    Cook the pork & make the sauce
    4 Cook the pork & make the sauce

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork, chopped garlic, capers, and quatre épices; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the tomato paste 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 constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter) and the rehydrated currants (including the liquid); 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. 

    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked pork and sauce, cooked 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

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    Spiced Pork & Orecchiette Pasta

    Prepare the ingredients
    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 fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly was your hands immediately after handling. Place the currants in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

    2 Cook the pasta

    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
    Cook the peppers
    3 Cook the peppers

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepper pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    4 Cook the pork & make the sauce

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork, chopped garlic, capers, and quatre épices; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the tomato paste 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 constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter) and the rehydrated currants (including the liquid); 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. 

    Cook the pork & make the sauce
    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked pork and sauce, cooked 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!