Garlic & Pork Bucatini All’Arrabbiata
with Side Salad & Shaved Parmesan
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
When in Rome… do as the Romans do. This spirited (and slightly piquant) homemade arrabbiata sauce coats thick spaghetti-like bucatini noodles. Ground pork spices up nicely thanks to our All’Arrabbiata spice blend and simmers along like a dream in a cherry tomato sauce. A green side salad of crunchy radish and sliced beet is dressed in a sweet-tasting balsamic vinaigrette.
We will send you:
- 285g Ground pork
- 15ml Minced garlic
- 1 Bunch of parsley
- 60g Sliced radishes
- 60g Julienned beets
- 1 Head of lettuce
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Bucatini
- 400ml Cherry tomatoes (canned)
- 25g Shaved Parmesan (contains rennet)
- 10g All’Arrabbiata spice blend (garlic, onion, basil, parsley, oregano, thyme, cayenne pepper, black pepper, sage, kosher salt)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
45 g
Saturated Fat
14 g
Sodium
960 mg
Total Carbs
110 g
Sugars
16 g
Protein
51 g
Fibres
11 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Start the arrabiata
While the pasta boils, in a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and garlic; season with the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Add the cherry tomatoes and bring to a simmer. Cook, stirring occasionally, 4 to 6 minutes, until the flavours have combined and the sauce has reduced.
Mise en place
While the sauce simmers, roughly chop the parsley leaves and stems. Roughly chop the lettuce, discarding the root end. In a large bowl, make the salad by combining the lettuce, radishes, beets, vinaigrette and ½ the parsley; toss to combine and season with S&P to taste.
Finish the arrabiata
To the pan of sauce, add the cooked pasta, ½ the reserved cooking water and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 30 seconds to 1 minute, until combined; season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the finished pasta between your plates. Garnish with the Parmesan and remaining parsley. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
