Pork Ragu with Roasted Peppers
Rigatoni with Cheesy Topping
If it ain't broke, don't fix it. That’s what we have to say about the tried-and-true combination of tomatoes and roasted red peppers, which is then folded into a creamy sauce with stringy and cheesy mozzarella. This bowl of pasta brings flavour, and a touch of warmth to your dinner table!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
g
Pennes
(Contient Blé)
g
Rigatonis
(Contient Blé)
3 pièce(s)
Gousses d'ail
56 g
Oignon rouge, haché
1 cs
Assaisonnement italien
(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)
370 ml
Tomates broyées
170 ml
Poivrons rôtis
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
1 cs
Vinaigre balsamique
(Contient Sulfites)
7 g
Persil
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
Pas inclus dans votre livraison
cc
Sel*
cc
Huile*
cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Mince or grate the garlic. Thinly slice the basil. Thinly slice the roasted pepper. In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat.
Pat the pork strips dry with paper towels. Cut any large pieces in half. Heat a large oven proff pan over medium-high heat. When the pan is hot add 1 tbsp oil, then half the pork. Cook until golden-brown, 1-2 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Transfer to a large bowl and repeat with another 1 tbsp oil and remaining pork.
Meanwhile, add the penne to the boiling water and cook until tender, 10-12 min. When the pasta is done cooking, reserve 1/2 cup pasta water and drain.
Return the all the pork to the pan. Add the tomato paste, garlic, orgenao and 1/4 tsp chili. Cook until fragrant 1 min. Add the add the peppers, vinegar, crushed tomatoes and 1 tsp sugar to the pan. Simmer until sauce is slightly thickened, 5-7 min. Season with salt and pepper.
Add the penne, pasta water and half the basil. Stir until coated. If you do not have an oven-proof pan, transfer the mixture to a lightly oiled 9x13-inch baking dish. Sprinkle the mozzerella on top of the pasta. Broil in the centre of the oven until the cheese melts and the top is golden-brown, 4-5 min.
Divide the pork pasta between plates. Sprinkle over the remaining basil.