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Tender ribbons of mafaldine pasta are tossed with a rich, savory Tuscan pork ragù and finished with a blend of Pecorino and Parmesan. Served over a layer of creamy whipped ricotta, the pasta is topped with vibrant gremolata oil and toasted pine nuts for a fresh, herbaceous finish and delicate crunch. Toasted garlic bread served alongside makes this a hearty, comforting Italian-inspired meal.
To Enjoy at Its Best
Begin by warming the garlic bread in a 425°F oven until heated through and toasted to your liking. Gently warm the Tuscan pork ragù on the stovetop with a splash of water, then add the mafaldine and toss until the pasta is hot and evenly coated. Remove from the heat and stir in the Pecorino-Parmesan blend until melted and incorporated. Spread the whipped ricotta across the bottom of each serving bowl, spoon the hot pasta and ragù over the top, then finish with room-temperature gremolata oil and toasted pine nuts. Serve immediately with the warm garlic bread.
Tender ribbons of mafaldine pasta are tossed with a rich, savory Tuscan pork ragù and finished with a blend of Pecorino and Parmesan. Served over a layer of creamy whipped ricotta, the pasta is topped with vibrant gremolata oil and toasted pine nuts for a fresh, herbaceous finish and delicate crunch. Toasted garlic bread served alongside makes this a hearty, comforting Italian-inspired meal.
To Enjoy at Its Best
Begin by warming the garlic bread in a 425°F oven until heated through and toasted to your liking. Gently warm the Tuscan pork ragù on the stovetop with a splash of water, then add the mafaldine and toss until the pasta is hot and evenly coated. Remove from the heat and stir in the Pecorino-Parmesan blend until melted and incorporated. Spread the whipped ricotta across the bottom of each serving bowl, spoon the hot pasta and ragù over the top, then finish with room-temperature gremolata oil and toasted pine nuts. Serve immediately with the warm garlic bread.