Pork and Pappardelle Pasta Recipe

Name: Pork and Pappardelle Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and freshly ground black pepper; 3 tablespoons olive oil, plus more for drizzling; 2 cloves garlic, chopped; 1 white onion, finely chopped; 2 teaspoons tomato paste; 1 teaspoon crushed red chile flakes; 2 cups chicken stock; 2 cups shredded Simple Roasted Pork Shoulder, recipe follows; 1 pound dried pappardelle pasta; Freshly grated Parmesan, for garnish; Chopped fresh parsley, for garnish; Red chile flakes, for garnish; 3 tablespoons olive oil; 3 tablespoons chopped garlic; Salt and freshly ground black pepper; 1 (4 pound) pork shoulder

Servings: persons

Salt and freshly ground black pepper
3 tablespoons olive oil, plus more for drizzling
2 cloves garlic, chopped
1 white onion, finely chopped
2 teaspoons tomato paste
1 teaspoon crushed red chile flakes
2 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 pound dried pappardelle pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Red chile flakes, for garnish
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

1
Bring a large pot of salted water to a boil.
2
Heat 3 tablespoons oil in a large saute pan over medium-high heat.
3
Add the garlic and onions and cook about 5 minutes.
4
Stir in the tomato paste and red chile flakes.
5
After a minute or so, add the chicken stock and pork and season with salt and pepper.
6
Reduce the heat to low, cover and cook an additional 10 minutes.
7
When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes.
8
Remove the pasta and place directly into the sauce.
9
Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
10
Place the pasta into warmed bowls, spooning extra sauce over the top of each portion.
11
Garnish with Parmesan, parsley and chile flakes.
12
Drizzle with olive oil, if desired.
13
Preheat the oven to 425 degrees F.
14
In a small bowl, mix the olive oil, garlic, salt, and pepper.
15
Using a pastry brush, spread the mixture all over the pork shoulder.
16
Set the meat on a rack set into a roasting pan.
17
Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours.
18
Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

1198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt and freshly ground black pepper, 3 tablespoons olive oil, plus more for drizzling, 2 cloves garlic, chopped, 1 white onion, finely chopped, and more.

Yes, Pork and Pappardelle Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Pappardelle Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions