pork sugo pappardelle pasta

Pork Sugo on Pappardelle (feeds 2)

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Braised pork shoulder & Tuscan kale in a rich tomato wine sauce, on pappardelle pasta, with garlic toast. Feeds two very comfortably.

Each meal includes:

  • 1 pack pasta sauce 500g
  • 1 pack pappardelle pasta (dried) 9oz
  • 4 pieces of garlic toast

Wine pairing:

  • Red - Chianti Classico or Brunello from Italy, Syrah from the Rhone Valley, Cabernet Franc from Niagara

Cooking Instructions:

Sauce - 22m in simmering water

Pasta - Cook pasta as you regularly would in salted boiling water for 7-10m for al dente

Garlic Toast - 10m in a 400F oven