Radiatori - these small, squat pieces of pasta - have a much-disputed origin story. Whilst there are some who believe these pasta were first created in Italy in the interwar years, there are those who claim that in fact they were designed in the 1960s and modelled on the radiator grill of the famous Bugatti motor car. But, whatever the context of their conception, radiatori are undeniably industrial in their appearance, with deep grooves and a straight, central ‘pipe’ that runs the length of each piece they certainly resemble these traditional heating fixtures.
In this week's twist, we combine a traditional Tuscan dish of pork & cavolo nero ragù with our 'radiator' 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.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-3 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semolina, Water, Rice Flour
Tomato, Pork Shoulder (Origin: UK) (26%), Water, Cavolo Nero (4%), Onion, Carrot, CELERY, White Wine (SULPHITES), Salt, Garlic, Extra Virgin Olive Oil, Sugar, Chicken Stock (contains CELERY Seeds), Thyme, Black Pepper, Bay Leaf
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 741kcal
Following nutritional information is per 100g:
- Energy 842kJ
- Calories 201kcal
- Fat 5.4g
- Of which saturates 1.9g
- Carbohydrates 28.9g
- Of which sugars 3.1g
- Protein 9.0g
- Salt 0.3g