Pork sugo with orecchiette and baby kale salad
Easy Prep

Pork sugo with orecchiette and baby kale salad


2 Servings, 830 Calories/Serving

20 – 30 Minutes

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

In your bag

  • 10 ounces braised pork shoulder (contains pork and spices)
  • 5 ounces orecchiette
  • 1 cup milk
  • ½ cup mirepoix (onions - carrots - celery)
  • 1½ teaspoons tomato paste
  • Sugo spice blend (dried oregano - nutmeg)
  • ½ teaspoon red chile flakes (optional)
  • ½ cup diced tomatoes
  • 2 or 3 sprigs fresh flat-leaf parsley
  • 1 lemon
  • ¼ pound baby kale
  • ¼ cup grated Parmesan

Chef's Tip

In Step 1, the remaining braised pork can be covered and frozen for up to 1 month. Or rewarm it the next day for a pulled pork sandwich: in a small bowl, toss the meat with a bit of your favorite barbecue sauce, season lightly with salt and pepper, and nestle it on a bun with a little slaw, avocado, and/or pickled red onions.

Nutrition per serving



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


Cook the pork sugo

  • Measure out ½ cup milk; save the rest for another use.
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. Stir in the tomato paste and cook until starting to darken, about 1 minute. Stir in the sugo spice blend and as many chile flakes as you like and cook until fragrant, about 30 seconds.
Add the pork, stirring to break it up with a wooden spoon. Add the tomatoes, ½ cup milk, and ¼ cup water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce is slightly thickened, 5 to 7 minutes. Add the orecchiette 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.
In a medium bowl, combine the baby kale, lemon juice, and 1 to 2 teaspoons oil and toss to coat. Season to taste with salt and pepper.



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

Calories: 830, Protein: 63g (126% DV), Fiber: 10g (40% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 140mg (47% DV), Sodium: 550mg (23% DV), Carbohydrates: 88g (29% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.