Bucatini with Pork & Red Pepper Ragu

Bucatini with Pork & Red Pepper Ragu

For a healthier twist on classic pasta, try this delicious bucatini recipe with pork, tomato, and red pepper ragu sauce! It’s easy to master and everyone will love it.

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Bucatini with Pork & Red Pepper Ragu

Prep Time 45 minutes

Servings 6 Servings

Ingredients

• 2 roasted red peppers about 8 oz. cleaned, roughly chopped
• 2 tsp. vegetable oil
• 1 ½ cups/6 oz. diced onion
• 2 Tbsp./3/8 oz. roughly chopped garlic
• 2 tsp. fresh thyme leaves
• 1 lb. ground pork
• ¼ cup/2 oz. tomato paste
• ½ cup/4 oz. white wine
• 1 14.5 oz. can tomatoes
• 12 oz. bucatini
• 6 Tbsp. sliced basil

Instructions

1. Place the roasted red peppers in a food processor or blender and puree. Reserve.
2. Heat a saucepan over medium heat. Add the oil and sauté the onions until softened and starting to brown (about 5 minutes). Add the garlic and thyme and cook until aromatic (another 30 seconds).
3. Add the pork and break it up with a fork. Cook until any water that releases dries up and the pork gets a chance to brown (about 10 minutes).
4. Stir in the tomato paste. Allow it to cook and caramelize a bit (about 1 minute). Add the white wine to deglaze the pan, stirring up any brown bits, then add the tomatoes and red pepper puree.
5. Simmer sauce for 15 minutes, stirring occasionally. Taste and adjust seasoning.
6. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the bucatini according to package directions. Drain and reserve.
7. Toss sauce with pasta and divide between 6 bowls. Sprinkle with basil.

Recipe Notes

An exclusive SharethePasta.org recipe.