Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pastas, 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 people who eat this pasta do.
In this week's twist, we combine a traditional Tuscan dish of pork & cavolo nero ragù with pappardelle pasta. In doing so, we 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. Cavolo nero, in a similar way, was once deemed to be fit only for peasants and so became a staple of "la cucina povera", or the poor man's kitchen. Today, it's quite voguish, particularly as it has been discovered to be full of health-giving nutrients. In any case, just pull your fork through the rich strands of slow-cooked pork and delight as they yield and fall apart.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Tomato, Pork Shoulder (27%), Water, Onion, Carrot, CELERY, Red Wine (SULPHITES), Cavolo Nero, Extra Virgin Olive Oil, Pork Stock (contains CELERY Seeds), Salt, Garlic, Sugar, Rosemary, Chicken stock (contains CELERY Seeds), Bay Leaf, Thyme, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 666kcal
Following nutritional information is per 100g:
- Energy 837kJ
- Calories 200kcal
- Fat 6.0g
- Of which saturates 2.0g
- Carbohydrates 25.7g
- Of which sugars 1.9g
- Protein 10.5g
- Salt 0.6g