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Apple-Pork Ragu with Orecchiette

Whenever I think about pork and apples, my mind usually imagines inch-thick chops with cooked apples along the side. (Hey, it's not a bad thought.) But this pair can also combine in other interesting ways. That's the lesson I learned form this recipe in Stephanie Izard's Girl in the Kitchen, which spruces up a quick ragu with browned bits of pork and loads of sliced Honeycrisp apples. The result is surprisingly light and relatively easy to put together.

The only real issue was getting the sauce to thicken. As you can probably tell from the photo, the tomatoes never quite cooked down (even though I cooked the recipe for longer than advertised). Though the sauce didn't quite come together, the flavors were spot on. Just make sure to season this properly at the end, as Izard doesn't call for any salt during the cooking process.

About the pasta, Izard actually uses fresh pappardelle. Luckily, she admits that dried orecchiette "would be ideal" as a substitute. It certainly worked, though I imagine the fresh pasta would be wonderful.

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