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Italian Recipes

Porky Pappardelle

Porky Pappardelle

Porky Pappardelle

with Spinach

Recipe Development TeamPublished on July 08, 2020

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.

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

1

Dried Italian Herbs

28

Red Wine Stock Paste

(Contains: Sulphites)

200

Pappardelle

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

240

British Pork Mince

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)805 kcal

Energy (kJ)3368 kJ

Fat33 g

of which saturates14 g

Carbohydrate80 g

of which sugars21 g

Protein43 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Medium Saucepan

•Colander

•Bowl

Cooking Instructions and Tips

Fry the pork

1

Bring a large saucepan of water to the boil over high heat with 0.5 tsp of salt.Heat a drizzle of oil in a large frying pan on high heat and add the pork. Cook until browned, 2-3 mins. Break it up with a spoon as it cooks.Sprinkle over the Italian herbs and cook, stirring, for another minute.

Cook the pasta

2

Add the pappardelle to the saucepan of boiling water and cook until tender, 10 mins.When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

Make the sauce

3

Meanwhile add the Worcester sauce to the pork (see ingredients for amount) and allow to bubble away until evaporated.Stir in the finely chopped tomatoes, red wine stock pot, water (see ingredients for amount) and a pinch of sugar (if you have any).Bring to the boil, stirring to dissolve the stock pot, then reduce the heat to medium and simmer rapidly until the sauce is thick and tomatoey, 5-6 mins.TIP: Add a splash more water if it gets too thick.

Wilt the spinach

4

When the sauce is cooked, stir in the spinach a handful at a time to wilt, 2-3 mins.

Finish up

5

Toss the drained pappardelle through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine).Taste and season with salt and pepper if needed.

Serve

6

Serve the porky pappardelle in bowls finished with a sprinkle of the remaining hard Italian cheese.Enjoy!

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