This torchiette recipe is a wonderful creamy dish that gets you to satisfaction city in 10 minutes of cooking time. Fresh torchiette is at its nibbly best when boiled to al dente, and it’s looking to nuzzle up with zucchini, cherry tomatoes, mushrooms, spinach and juicy browned ground pork. Stir in ultra-creamy ricotta cheese spiked with fresh lemon juice.
This pasta would undoubtedly be in the top three pasta picks. This pasta exudes a joyful and charming vibe with its playful twist and rustic touch.
FAQS & TIPS
What is torchiette?
Originally developed in the Campania region of Italy, torchiette, or “little torches,” is a twisted, bell-shaped cut of pasta that holds smooth sauces especially well.It’s a natural choice for pairing with tomato- and cream-based sauces or with pesto.
Fast & Fresh Torchiette with Ground Pork
Equipment
- 1 Medium Pot
- 1 Large Pan
- 1 Strainer
Ingredients
- Olive Oil extra virgin
- 2 tbsp Unsalted butter
- Ground pork
- Minced garlic
- Cherry tomatoes
- Lemon
- Zucchini green, yellow or heirloom
- mushrooms
- spinach
- shallot
- Fresh torchiette
- Tomato paste
- Ricotta
- Sea Salt
- Black Ground Pepper
- red bell pepper
- dried black olives
- basil
- oregano
- parsley
- lemon powder
- sunflower oil
Instructions
- Step 1: Cook the pork
- Bring a medium pot of salted water to a boil. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork, garlic, sliced shallot, mushrooms and tomato paste; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Step 2: Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Step 3: Cook the vegetables
- Meanwhile, quarter the zucchini lengthwise; thinly slice. To the pan of pork, add the zucchini and tomatoes. Cook, stirring frequently, crushing the tomatoes, 3 to 4 min., until the vegetables are tender.
- Step 4: Make the lemon ricotta
- Meanwhile, juice the lemon. In a small bowl, combine the ricotta, lemon juice (start with ½), 1 tbsp olive oil (double for 4 portions) and S&P.
- Step 5: Combine the pasta
- To the pan of pork and vegetables, add the pasta, 2 tbsp butter(double for 4 portions) and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P. Add the lemon ricotta; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Step 6: Plate your dish
- Divide the pasta between your bowls. Bon appétit!
If we missed any questions that you may have, feel free to leave your questions in the comment section below.
