Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pasta, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do.
In this week's twist, we combine a traditional Tuscan dish of pork & cavolo nero ragù with pappardelle pasta. We also pay homage to the tradition of pulled pork, beloved of impoverished Italians throughout history, for whom it proved an excellent way to turn cheaper cuts of meat into decadent, tender specimens.
Just pull your fork through the rich strands of slow-cooked meat and delight as they yield and fall apart. Also available with gluten free pasta - just select from drop down menu below.
If we don't have this Pappardelle and pulled pork pasta in stock then head over to our Pasta Menu and explore our Menu.
Pappardelle (165g, 462kCal): Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt
Pulled Pork Ragu (155g, 250kCal): Pork Shoulder (36%), Passata, Onion, Cavolo Nero, Carrot, Red Wine (Sulphites), Celery, Garlic, Thyme Sprigs, Bay Leaf, Olive Oil, Salt, Black Pepper
Parmesan (8g, 56kCal): Parmesan Cheese (Milk)
- Bring a large saucepan of salted water to the boil.
- Cook the pappardelle in the boiling water (but leave the white flour in the pouch) for 3-4 minutes until al-dente (check one before removing from the pan). Stir often to avoid the pasta strands sticking together.
- Whilst the pappardelle cook, put the pulled pork ragù in a large pan, add 2 tbsp (25ml) of cooking water from the pan of pasta and cover with a lid and heat until steaming. Once steaming turn heat off.
- Once cooked, use tongs to transfer the pasta to the ragù. Toss together with the sauce and garnish with parmesan. Buon appetito.
Download our Pappardelle with & Cavolo Nero Ragù Recipe Card
Alternatively, you can order Pappardelle with Bacon crumb and Parmesan
|Pappardelle Pulled Pork Ragù|
|Pulled Pork Ragù||155g||250kcal|