Indulge in the comforting flavours of Italy with this Porky Pappardelle with Spinach recipe. This dish combines the hearty taste of pork with the soft and wide texture of pappardelle, promising a dining experience that’s both comforting and satisfying.
The pappardelle is tossed with pieces of succulent pork, which is cooked until it’s tender and bursting with taste, creating a delightful mix of textures and flavours.
Adding a touch of freshness to the dish is a serving of spinach. The spinach, with its fresh taste and vibrant colour, adds a refreshing contrast to the rich pasta and pork.
This Porky Pappardelle with Spinach recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan, a frying pan, colander and a measuring jug.
Porky Pappardelle with Spinach and Grated Cheese
Print RecipeIngredients
- 240g Pork Mince
- 200g Pappardelle
- 28g Red Wine Stock Paste
- 125g Baby Spinach
- Dried Italian Herbs
- Worcester Sauce
- 1 Carton of Finely Chopped Tomatoes with Onion and Garlic
- 40g Grated Hard Italian Style Cheese
- 50ml Water for the Sauce
Instructions
Step 1: Fry the Pork
Fill a large saucepan with boiling water and a pinch of salt, then bring it back to the boil on high heat. Meanwhile, heat a large frying pan on high heat (no oil needed) and add the pork. Break up the pork with a spoon and cook until it’s just browned, which should take about 3-4 minutes. Sprinkle the Italian herbs over the pork and cook, stirring, for another minute.
Step 2: Cook the Pasta
Add the pappardelle to the saucepan of boiling water and cook for 6 minutes. Once cooked, drain the pasta in a colander and drizzle with a little oil to prevent it from sticking together.
Step 3: Make the Sauce
While the pasta is cooking, add the Worcester sauce to the pork and let it bubble for a few seconds. Stir in the finely chopped tomatoes, stock pot, the specified amount of water, and a pinch of sugar (if you have some). Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the sauce has thickened, which should take about 5-6 minutes. If the sauce gets too thick, add a splash more water.
Step 4: Wilt the Spinach
Once the sauce has thickened, stir in the spinach a handful at a time until it wilts.
Step 5: Finish Up
Toss the pappardelle through the sauce along with half the cheese. If it’s easier, you can transfer everything to the pasta saucepan to combine. Taste the dish and season with salt and pepper if needed.
Step 6: Serve
Serve the porky pappardelle in bowls, finished with a sprinkle of the remaining cheese. Enjoy your meal!
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