Smoky Pork Pappardelle Recipe

Looking for an easy Smoky Pork Pappardelle recipe? Learn how to make Smoky Pork Pappardelle using healthy ingredients.


Submitted by stephenhait

Makes 6 servings



For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt. * ACTIVE: 45 MIN * TOTAL TIME: 3 HRS 45 MIN Make Ahead The sauce can be refrigerated for up to 3 days. Wine Craft?s smoky-sweet pappardelle will pair well with a red that has enough rich fruit not to be overwhelmed by the dish?s luxurious flavors. Southern Italy seems to specialize in reds of that nature, especially the flat, warm vineyards of Puglia and its primary grape variety, Negroamaro. Try the peppery 2005 Li Veli Pezzo Morgana Salice Salentino or the figgy 2006 La Corte Salice Salentino.

Recipe Ingredients for Smoky Pork Pappardelle

2 pounds boneless pork shoulder
1 tsp sea salt - smoked
2 tablespoons canola oil
1 Granny Smith apple, cut into 1-inch dice
1 medium onion, cut into 1-inch dice
1 carrot, cut into 1-inch dice
1 celery stalk, cut into 1-inch dice
2 garlic cloves, crushed
2 tsp thyme (3 sprigs)
1/2 cup tomato paste
1 cup dry white wine
2 cups chicken stock or low-sodium broth
1/3 cup Champagne vinegar
3 tablespoons honey
3 tablespoons mascarpone cheese
1 Freshly ground pepper
1 pound pasta - pappardelle
1 tablespoon chopped flat-leaf parsley
1 tablespoon Extra-virgin olive oil, for drizzling

Recipe Directions for Smoky Pork Pappardelle

  1. Preheat the oven to 300. Season the pork with 1 1/2 tablespoons of smoked salt. In a medium, enameled cast-iron casserole, heat the canola oil until shimmering. Add the pork and cook over moderately high heat, turning, until browned on all sides, 15 minutes. Transfer the pork to a plate.

  2. Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.

  3. Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork; discard any large pieces of fat. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.

  4. Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain the pasta and transfer to the casserole with the sauce. Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls. Drizzle with olive oil, sprinkle with smoked salt and serve.

Categories

Pasta, Pork, Main Dish

Nutrition Facts
Serving Size 464.9g
Amount Per Serving
Calories
624
Calories from Fat
139
% Daily Value*
Total Fat
15.4g
24%
Saturated Fat
3.5g
17%
Trans Fat
0.1g
Cholesterol
169mg
56%
Sodium
714mg
30%
Potassium
1162mg
33%
Total Carbohydrates
62.4g
21%
Dietary Fiber
2.3g
9%
Sugars
15.6g
Protein
50.7g
Vitamin A 44% Vitamin C 15%
Calcium 7% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in niacin
  • High in selenium
  • Very high in thiamin
  • High in vitamin B6
  •   Bad points
  • Contains alcohol
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