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 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.
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Water), Boneless Pork Shoulder, Celery, Carrot, Onion, Garlic, Red Wine (Sulphites), Tomato, Kale, Thyme Sprigs, Bay Leaf, Olive Oil, Salt, Black Pepper.
GARNISH INGREDIENTS: Parmesan cheese
Find recipe card here.
|Pulled Pork & Cavolo Nero Ragù with Pappardelle & Parmesan||Grams||
|Pork & Cavolo Nero Ragù||155g||250kcal|