Sichuan x Italy
Mapo pork ragu pappardelle
Bologna's patience meets Chengdu's tingle on a ribbon of pasta.
50 minTime
38 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original785kcalsame
38 gproteinsame
5 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Toast the Sichuan peppercorns in a dry pan on low heat for 1 minute, then grind.
- 2Heat the oil in a wide pan on high heat. Fry the pork for 6 to 8 minutes, breaking it up.
- 3Lower to medium heat. Add the doubanjiang, black beans, garlic and ginger and fry 2 minutes.
- 4Stir in the tomato puree for 2 minutes, then add the stock, soy and sugar. Simmer on low heat for 20 minutes.
- 5Gently fold in the tofu and simmer 3 minutes without stirring hard.
- 6Boil the pasta in salted water at a rolling boil as the packet says. Toss with the ragu and a splash of pasta water.
- 7Plate, add a spoon of ricotta, a drizzle of chilli oil, the ground peppercorn and spring onion.
Serve it like this
Twist the ribbons into a high nest in a warm bowl, spoon the ragu and tofu over, then add a quenelle of ricotta, dots of chilli oil and spring onion.
