Orecchiette & Pork Ragù
with Currants & Zucchini
Ingredients
- 10 oz Ground Pork (20 oz for customized option)
- 10 oz Ground Beef (20 oz for customized option or alternative)
- 12 oz Premium Ground Beef Blend (24 oz for customized option)
- 6 oz Orecchiette Pasta (12 oz for larger serving)
- 2 Tbsp Dried Currants (4 Tbsp for larger serving)
- 1 Zucchini (2 zucchini for larger serving)
- 2 cloves Garlic (4 cloves for larger serving)
- 1 Tbsp Capers (2 Tbsp for larger serving)
- 2 Tbsp Mascarpone Cheese (4 Tbsp for larger serving)
- 1/4 cup Grated Romano Cheese (1/2 cup for larger serving)
- 2 Tbsp Tomato Paste (4 Tbsp for larger serving)
- 1/4 tsp Crushed Red Pepper Flakes (1/2 tsp for larger serving)
- 1 tsp Quatre Épices (2 tsp for larger serving)
From your pantry: Olive Oil, Salt, Pepper
Instructions
-
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; cover with 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes.
-
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 zucchini
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate.
-
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 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. 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. Carefully add 1/4 cup of water 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 the pasta & serve your dish
To the pot of cooked pasta, add the cooked pork and sauce, cooked zucchini, and half the reserved pasta cooking water. 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. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!
Protein Variations
Ground Beef
-
Cook the ground beef & make the sauce
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef, chopped garlic, capers, and quatre épices; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Carefully drain off and discard any excess oil. 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. Carefully add 1/4 cup of water 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 beef is cooked through. Turn off the heat.
📷 View Original Recipe Card
