Kitchen Sink Bucatini
Kitchen Sink Bucatini
COOK TIME: 1 HR | SERVES: 2
The foundation of this dish consists of meat, a liquid, and flavorings. In this instance, I used ground pork, but you're welcome to choose any type of ground meat that suits your taste. I also added some mushrooms I had on hand to introduce an extra layer of umami. Similarly, I found shallots and garlic in my kitchen and included them for their aromatic qualities. The next step is to find a suitable liquid that can be reduced; in my case, I used a few San Marzano tomatoes from the fridge, along with some bone broth. Other viable options might include milk, cream, different types of stock, wine, etc.
Ingredients:
1/2 lb ground pork
olive oil
handful of mushrooms
2 cloves garlic
2 shallots
dash of chili flakes
1 cup chicken bone broth
san marzano tomatoes
bucatini (or pasta of choice)
a few tablespoons of butter
parmesan cheese
Directions:
Warm a few tablespoons of olive oil in a pan.
Add ground pork and brown on medium heat.
Once the pork is mostly cooked, dice up mushrooms and add to the pan.
Finely chop shallots and garlic and add to the pan.
Add a dash of chili flakes for some heat (optional).
Once a fond has formed, deglaze with bone broth.
Hand-crush a few san marzano tomatos into the pan. Stir.
Once your sauce begins to simmer, add your cooked pasta and a scoop of pasta water.
Stir in a few tablespoons of cubed butter.
Once melted, plate up and top with parmesan cheese.
