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Pork Sausage Cavatappi Bolognese

Pork Sausage Cavatappi Bolognese

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with Roasted Zucchini & Parmesan

Yield: 2

Classic meat sauce, upgraded with spice-flecked Italian sausage. Mixed with roasted or sautéed zucchini.
Prep: 5 Cook: 30

  • 1zucchini
  • 6oz cavatappi pasta
  • 1oz chicken stock concentrate
  • 1yellow onion
  • 1tbs Italian seasoning
  • 9oz Italian pork sausage
  • 1½oz tomato paste
  • 1½tbs sour cream
  • 3tbs parmesan cheese
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice the onion.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes.

Optional: In a hot skillet, add a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper. Sauté zucchini until lightly browned, 4-6 minutes.

Tent with foil to keep warm.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Cook onion & sausage:

While pasta cooks, remove sausage from casing, discard casing.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5- to 6-minutes.

Add sausage and cook, breaking up meat into pieces, until browned, 3- to 4-minutes (it’ll finish cooking in the next step).

Make sauce:

Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute.

Stir in stock concentrate, 1 cup reserved pasta cooking water, and a big pinch of salt and pepper. Bring to a simmer, cook until sauce has slightly thickened, and sausage is cooked through, 2- to 3-minutes.

Reduce heat to medium low.

Finish & serve:

Stir drained cavatappi, roasted zucchini, sour cream, and 1 TBS butter into pan until thoroughly combined.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Italian Seasoning Blend

Makes: 1½ TBS

  • ½tsp garlic powder
  • ½tsp oregano
  • ½tsp basil
  • ½tsp black pepper
  • ½tsp parsley
Pork Cutlets, Parmesan-Crusted

Pork Cutlets, Parmesan-Crusted

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Yield: 4 Servings

Adapted from theKitchn

Panko breadcrumbs give cutlets the crispiest exterior and the meat is lightly pounded just thin enough to let all that crispy breading shine without losing the structure of the chop.
The thing that makes this cutlet particularly good? The addition of finely grated Parmesan cheese gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet.

  • 2oz Parmesan cheese
  • 1cup panko bread crumbs
  • 2large eggs
  • 1¾tsp kosher salt, divided, plus more for seasoning
  • 4(½-inch thick) center-cut boneless pork loin chops (about 1 lb total)
  • ½tsp freshly ground black pepper
  • ½cup plus 2 TBS olive oil, divided


Prep:

Add 1 cup panko and ½ cup grated Parmesan cheese to a shallow bowl, stir to combine.

Place the remaining Parmesan in a second shallow bowl.

In a third shallow bowl, whisk together 2 large eggs and ¼ tsp of the kosher salt until broken up with no streaks of egg whites.

Pork:

Pat four boneless pork chops dry with paper towels. Working with one pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until ¼-inch thick. Season the pork with the remaining 1½ tsp salt and ½ tsp black pepper.

Working with one pork chop at a time, dredge to completely coat in the Parmesan, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.

Fry:
Place enough olive oil in a large skillet to come half way up the cutlets. Heat over medium-high heat until shimmering. Add two of the breaded pork cutlets and fry until cooked through and lightly browned on both sides, 2 to 4 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with salt. Add additional olive oil to the pan and fry the remaining pork chops.

Serve.

Side dish suggestions:

Vegetables

Starches

Green Beans

Noodles, or short pasta

Asparagus

Homemade Rice-a-Roni CC

Broccoli

 Parsley Potatoes

Crown Roast of Pork

Crown Roast of Pork

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with Apple and Pork Stuffing and Cider Gravy
Yield: 10 Servings
Bon Appétit, Dec 1998

I’ve made this a few times. A simply spectacular main-course. Ask the butcher to grind any pork trimmings to use in the stuffing (good luck with that). This uses a double rack of pork.  You can’t bend a single rack into a crown.  It also is usually so tight in the middle that stuffing only sits on top.

  • For pork
  • 18-lb crown roast of pork (12 ribs)
  • 2TBS vegetable oil
  • 1tsp salt
  • 1tsp sugar
  • 1tsp dried thyme
  • ½tsp crumbled dried sage
  • ½tsp ground black pepper
  • Apple and Pork Stuffing (recipe follows)
  • For gravy
  • 1½cups canned beef broth
  • 1cup apple cider
  • 4tsp cornstarch
  • 2TBS applejack brandy or brandy

Make pork:

Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil.

Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.

Position rack in bottom third of oven and preheat to 450°F.

Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes.

Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 145°F, about 1 hour 50 minutes.

Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 150°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.

Make gravy:

Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices.

Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil.

Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauce-boat.

Carve roast between bones to separate chops. Serve with stuffing and gravy.

Apple and Pork Stuffing

This recipe originally accompanied Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy. Part of the terrific stuffing is used to fill the crown roast of pork, and the rest is baked alongside. But if you are making the stuffing to go with other meats, simply bake all of it in a shallow baking dish until a meat thermometer registers 155°F.

  • 2TBS vegetable oil
  • 1¼cups chopped celery
  • ⅓cup chopped shallots
  • 1TBS minced garlic
  • 2lb ground pork
  • 1cup plain dry breadcrumbs
  • 4oz dried apples, chopped
  • 3large eggs, beaten to blend
  • ⅓cup chopped fresh parsley
  • 2tsp crumbled dried sage
  • 2tsp salt
  • ¾tsp ground black pepper
  • ¼tsp ground allspice
  • 1cup (about) canned beef broth

Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.

Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155°F, about 1 hour.

Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
Serve with:

Vegetable Starch
Green Beans Stuffing obviously
Broccoli Mashed Potatoes
Asparagus Roast Potatoes
Mixed Salad Noodles