Tuscan Pork Pasta with Romesco Sauce & Arugula

Tuscan Pork Pasta

with Romesco Sauce & Arugula

25 MIN
4 Servings
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  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • 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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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    fresh
    ingredients
    Tuscan Pork Pasta with Romesco Sauce & Arugula
    Title
    • 1⅛ lbs Ground Pork
    • ¾ lb Fettuccine Pasta
    • 2 cloves Garlic
    • ½ lb Sweet Peppers
    • 4 oz Arugula
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Tomato Paste
    • ¼ cup Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
    • ¼ tsp Crushed Red Pepper Flakes
    Prepare the ingredients
    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 stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic

    Cook the pasta
    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.

    Cook the pork
    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, 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 peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened. 

    Make the sauce
    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 slightly thickened and the pork is cooked through. Turn off the heat. 

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked pork and sauce, arugula, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the arugula is slightly wilted. Turn off the heat. Stir in the mascarpone and romesco sauce until 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!

    Tips from Home Chefs

    Prepare the ingredients
    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 stems of the peppers; remove the cores, then thinly slice into rings. 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.

    Cook the pasta
    Cook the pork
    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, 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 peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened. 

    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 slightly thickened and the pork is cooked through. Turn off the heat. 

    Make the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked pork and sauce, arugula, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the arugula is slightly wilted. Turn off the heat. Stir in the mascarpone and romesco sauce until 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!

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