HUNGARIAN PORK AND MUSHROOM PASTA

Pork|Casseroles|Ciao Bella|Pasta

D233115B-CF00-4498-AD80-ED6FCE93D443_1_201_a

Ingredients

2 tablespoons olive oil

1 pound ground pork

1 large onion, chopped

4 garlic cloves, chopped

1 pound shitake mushroom caps, sliced (or your favorite mushrooms)

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

3 teaspoons paprika, divided

½ cup dry white wine

1 ½ cups sour cream

1 cup heavy cream

1 ½ cups frozen peas, thawed

2 teaspoons fresh parsley, chopped

½ pound ‘short pasta’ such as rotini or ziti*, cooked al dente to package directions (reserve ½ cup of the pasta water before draining)

Instructions

Heat the oil in a large deep skillet over medium high heat. Add the pork and cook, breaking the meat up with a spatula into small pieces. When it starts to cook through, add the onions and garlic to the pan. Cook for 2-3 minutes, stirring occasionally, until the onions begin to soften.

Add the mushrooms, salt, black pepper, Italian spice blend, and 2 ½ teaspoons of the paprika to the pan. Continue to cook for 4-5 minutes more, stirring, until the mushrooms soften. Add the white wine to the pan and bring to a boil. Cook, stirring for 2-3 minutes until the wine is mostly absorbed.

Reduce the heat to medium and add the sour cream and heavy cream to the pan. Stir to combine until the sauce is smooth. Cook for 5 minutes more, stirring occasionally. Add the peas and the pasta to the pot along with ¼ cup of the pasta water. Bring to a low boil and cook for 2 minutes more until the sauce has thickened slightly. If you want the sauce a little thicker add more of the reserved pasta water as desired.

Serve immediately and garnish with parsley and dust the top with the remaining paprika.

*I used a great shape here called riccetti casereccia