Spiced Pork & Orecchiette Pasta with Currants & Shishito Peppers

Spiced Pork & Orecchiette Pasta with Currants & Shishito Peppers

Comforting pasta for a PJs all day kind of day.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 oz cheese
  • 2 tbsp crème fraîche
  • salt
  • black pepper
  • 2 tbsp currants
  • 6 oz pasta
  • 2 tbsp tomato paste
  • 0.3 tsp red pepper flakes
  • 10 oz pork
  • 2 clove garlic
  • 3 tsp capers
  • 1 tsp quatre épices
  • oil
  • 2 tsp oil
  • 3 oz shishito pepper
  • Step 1

    Step 1

    Serve the finished pasta garnished with the cheese. Enjoy!

  • 0.25 cup cheese
  • Step 2

    Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

  • 2 tbsp crème fraîche
  • Step 3

    Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.

    Step 4

    To the pot of cooked pasta, add the cooked pork and sauce, cooked peppers, and half the reserved pasta cooking water.

    Step 5

    Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.

    Step 6

    Add 1/4 cup of water (carefully, as the liquid may splatter) and the rehydrated currants (including the liquid); season with salt and pepper.

  • salt
  • black pepper
  • Step 7

    Place the currants in a bowl; cover with 1/4 cup of hot water. Set aside.

  • 2 tbsp currants
  • Step 8

    Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Step 9

    Add the pasta to the pot of boiling water.

  • 6 oz pasta
  • Step 10

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

    Step 11

    Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

    Step 12

    Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

  • 2 tbsp tomato paste
  • 0.25 tsp red pepper flakes
  • Step 13

    Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

    Step 14

    Add the ingredients to the pan; season with salt and pepper.

  • 10 oz pork
  • 2 clove garlic
  • 1 tbsp capers
  • 1 tsp quatre épices
  • salt
  • black pepper
  • Step 15

    In the same pan, heat a drizzle of olive oil on medium-high.

  • oil
  • Step 16

    Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    Step 17

    Continue to cook.

    Step 18

    Add the pepper pieces in an even layer; season with salt and pepper. Cook, without stirring.

  • 3 oz shishito pepper
  • Step 19

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high.

  • 2 tsp oil
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