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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.
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.
Instructions
Wash produce before use
1
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.
2
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.
3
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.]
Serve
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.