Pork Ragù and Fresh Basil Fettuccine

Fresh basil fettuccine with ground pork ragù, charred shishito peppers, crème fraîche, and Parmesan.

Ingredients

• ¾ lb fresh basil fettuccine pasta
• 10 oz ground pork
• 2 garlic cloves, divided
• 2 scallions, whites and greens separated
• 3 oz shishito peppers
• 2 tablespoons crème fraîche
• 2 tablespoons tomato paste
• 1 teaspoon whole dried oregano
• ¼ cup grated Parmesan cheese
• ¼ teaspoon crushed red pepper flakes
• Olive oil
• Salt and black pepper

Instructions

1. Bring a medium pot of salted water to a boil. Remove the pasta from the refrigerator. Wash and dry the produce. Thinly slice the scallions, separating the whites from the greens. Cut off the pepper stems and slice the peppers into 1-inch pieces. Mince the garlic and combine it with the scallion whites.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the peppers and cook, stirring occasionally, until charred and softened, 3–4 minutes. Transfer to a bowl, cover with foil, and wipe out the pan.
3. Heat another drizzle of olive oil in the pan over medium-high heat. Add the pork and cook, breaking it up, until browned, 3–4 minutes. Season with salt and pepper. Add the garlic-scallion mixture, oregano, and red pepper flakes to taste. Cook until fragrant and combined, 1–2 minutes.
4. Add the tomato paste and cook, stirring constantly, 1–2 minutes. Add ½ cup water and season with salt and pepper. Simmer until slightly reduced and the pork is cooked through, 1–2 minutes.
5. Cook the fettuccine until al dente, 3–4 minutes. Reserve ¼ cup pasta water, then drain thoroughly.
6. Add the pasta, charred peppers, and half the reserved pasta water to the ragù. Cook over medium-high heat, tossing, until the sauce coats the pasta, 1–2 minutes, adding more pasta water if needed. Turn off the heat and stir in the crème fraîche. Taste and season.
7. Divide between bowls and garnish with the Parmesan and scallion greens.

Notes

• The photographed card lists a 25–35 minute total time.