Directions: |
Directions:Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; add 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork, sliced onion, chopped garlic, capers, quatre épices, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter) and the rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat.
To the pot of cooked pasta, add the cooked pork and sauce, browned zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy! |
This recipe for Pork & Fresh Cavatelli is from