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Cavatappi With Pork & Red Pepper Ragu Recipe
30 minute meal, easy for beginners!
Course
Entree
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Author
Sarah | Must Have Mom
Ingredients
2
roasted red peppers
Find them in a jar in the condiment/pickle aisle
2
tsp
olive oil
1 1/2
cups
diced onion
or chop in a food processor
2
tsp
fresh thyme leaves
2
cloves
garlic
1
lb
ground pork
1/4
cup
tomato paste
1/2
cup
white whine
1 14.5
oz
can diced tomatoes
12
oz
pasta
I used Cavatappi
6
Tbsp
sliced basil
Parmesan cheese
Instructions
Place onion and garlic in food processor and pulse until chopped.
Remove and set aside.
Place red peppers in food processor and puree. Set aside.
Heat a saucepan over medium heat. Add the olive oil and sauté the onions and garlic until softened and starting to brown (5 min or so). Stir to prevent them from burning.
Add the thyme and cook 30 seconds.
Add the pork and break it up. Cook until it's browned.
Stir in tomato paste and cook for 1 minute.
Add white wine to deglaze the pan, stirring up any brown bits.
Add diced tomatoes and red pepper puree.
Simmer sauce for 15 minutes stirring occasionally.
Taste and season as required.
While sauce is simmering boil a pot of salted water and cook pasta. Drain and set aside. Toss with some olive oil to prevent pasta from sticking.
Top the pasta with red pepper ragu, sprinkle with basil and Parmesan cheese.