Spicy Pork Ragout Stuffed Calamari Pasta
1lb x pancetta (chopped)
2lb x ground pork
2 x red onions (diced)
1lb x plum tomatoes (diced)
5 x sprigs fresh thyme (tied together with cooking string)
4 x garlic cloves (crushed)
1 Tbsp x dried thyme
1 Tbsp x dried sage
1 Tsp x cayenne pepper
1 Tsp x smoked paprika
1 cup x tomato juice (Pomi brand is the best) or *ready made tomato soup can be used as a substitute*
1/4 cup x capers
1/4 cup x olives (chopped)
1 cup x crumbled goats cheese
Sliced figs to garnish
Grated Parmesan to garnish
Choice of pasta
In a heavy bottomed sauce pan Medium heat, place chopped pancetta and cook for 10 - 15 minutes until it is almost crispy - stir regularly.
Add the diced onions and cook for a further 5 minutes.
Add the fresh thyme, crushed garlic, dried thyme, sage, paprika and cayenne pepper and cook for a further 5 minutes stirring occasionally.
Add the ground pork and cook for 5 -7 minutes stirring regularly, coating the pork with the spices and pancetta fat.
Add the tomato juice and bring to a simmer, then place a lid on the pot and reduce heat to low, coolkfor 15 minutes.
Remove lid, return heat to medium and add the plum tomatoes, olives, capers and goats cheese. Stir regularly for a further 10 minutes.
Remove from heat, remove the fresh thyme and Salt & Pepper to taste.
Serve with choice of pasta. Garnish with sliced figs, Parmesan and sliced cherry tomatoes.
- ENJOY -
Pictured above, I accompanied the pasta with chili oil, pesto and balsamic glaze. I cooked and stuffed calamari pasta for a more visually appealing presentation, however I do prefer this recipe with a fresh made Fettuccini pasta.
To me, a pasta sauce can only be made with Love, Time & Fresh ingredients.
The great thing to bare in mind for even the most novice of chefs, is that it is near impossible for this dish to go pear shaped.
It is not technically demanding, but rather timing conscious, so you can focus on getting the house dressed for romance whilst the ragout focuses on helping your A game!