Pork sugo with orecchiette and baby kale salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork sugo with orecchiette and baby kale salad

Easy Prep

Pork sugo with orecchiette and baby kale salad

Soy-Free, No Added Sugar, Protein Plus

2 Servings, 650 Calories/Serving

20–35 Minutes

This sugo is quick to prepare but boasts slow-cooked flavor, with aromatic fresh oregano complementing our top-shelf ready-braised pork.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Nutrition per serving

Calories 650, Total Fat 23g (29% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 710mg (31% DV), Total Carb. 69g (25% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orecchiette

  • Save one-fourth of the braised pork shoulder for another use; let the remaining pork come to room temperature.

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 11 to 13 minutes. Drain, reserving ¼ cup [½ cup] pasta water. 

While the water heats and the orecchiette cooks, prepare the pork sugo.


Cook the pork sugo

  • Set aside half the Parmesan for serving.

In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Add the pork, stirring to break it up with a wooden spoon. Stir in the marinara, ¼ cup [½ cup]  reserved pasta cooking water, as many chile flakes as you like, and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. 

Add the orecchiette and half the Parmesan and toss to coat. Season to taste with salt and pepper. 

While the sugo simmers, prepare the parsley and the kale salad.


Prep the parsley; make the kale salad

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
  • Juice half the lemon; save the other lemon half for another use. [Juice 1 lemon; save the remaining lemon.]
In a medium [large] bowl, toss together the baby kale, lemon juice, and 1 to 2 teaspoons [2 to 3 tsp] oil. Season to taste with salt and pepper.


Transfer the pork sugo and orecchiette to individual bowls. Garnish with the parsley and remaining Parmesan. Serve with the kale salad.

Kids Can!
  • Divide the Parmesan.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Toss the salad.