Welcome to Kelly’s Kitchen! Today, we are making Pork Ragu with Lemon and Fennel tossed with Pappardelle pasta. This dish is rich, but not heavy; it’s lightened up with the brightness of the lemon and the herbal fennel flavor. It’s also versatile; you can use store-bought pulled pork if you like, just make sure it’s not already sauced. I went with leftover smoked pork shoulder. Also, I tossed the Pork Ragu with Pappardelle because the wide ribbon shape holds up really well with the larger chunks of pork, but you can also use Tagliatelle or even Linguine. Let’s get to it!
Pork Ragu with Lemon and Fennel Ingredients
- 1 tbsp. Olive Oil
- 1 small to medium-sized Fennel Bulb, diced
- 1/2 large White Onion, diced
- 3-5 Garlic Cloves, minced or pressed
- 2 tsp. Fresh Thyme Leaves, minced
- Kosher Salt to taste
- 1/2 cup Heavy Cream
- 1.5 cups Water
- 3-4 cups Pulled Pork Shoulder (smoked, braised, or roasted)
- 1/4 cup Fresh Lemon Juice
- Zest of 2 Lemons
- 8 oz. Pappardelle Pasta (extra thin or regular)
- 1 cup Grated Pecorino Romano, plus more for garnish
- Fennel Fronds or chopped Parsley for garnish
How to Prepare Pork Ragu with Lemon and Fennel
Step 1
Heat 1 tablespoon of olive oil in a large skillet or braiser over medium-high heat. Add the onions and the fennel. Sauté until the onions and fennel soften a bit, about 5 minutes. Season with two pinches of Kosher salt. Then add the garlic and the thyme leaves. Sauté just until fragrant, about 30 seconds.
Step 2
Pour in the cream and 1.5 cups of water. Stir and bring to a simmer, reduce the heat to medium, and let simmer for about 3-5 minutes. Then add the pulled pork. Stir the pork into the cream mixture. Reduce the heat to low and let simmer, stirring occasionally. Taste the mixture and add more Kosher salt if needed.
Meanwhile, bring a pot of water to a boil for the Pappardelle pasta.
Step 3
Add the lemon juice and zest to the pork and cream mixture. Stir well to combine and leave on low heat while the pasta cooks. Taste the sauce again and adjust the seasoning as needed.
Step 4
Cook the pasta to just shy of al dente. Use tongs to transfer the pasta to the cream and pork mixture. (If you drain the pasta in a colander, reserve 2 cups of the pasta water.)
Step 5
Add the grated Pecorino Romano to the pasta and cream sauce.
Step 6
Then, pour about 1/2 cup of the hot pasta water over the cheese and pasta, and stir everything together.
Keep adding as much pasta water as needed to keep everything creamy and smooth. Once everything is incorporated, coated in ragu, and the cheese is fully melted, remove from the heat and serve.
Finishing Touches
Top each serving with more grated Pecorino Romano and fennel fronds or parsley.
This dish is exceptional! The smoked pork really brings so much flavor to this pasta party, but a roasted or braised pork shoulder would also be wonderful. Don’t skip the lemon juice and zest; the lemon is not only flavorful on its own, but the brightness of the acid really brings out the flavor of the pork. If you want to try another fantastic pasta dish, check out: Bacon & Corn Pasta with Tomato Salad. Until next week, take care and be well. xo Kelly
Key Equipment
Pork Ragu with Lemon and Fennel
Ingredients:
- 1 tbsp. Olive Oil
- 1 small to medium-sized Fennel Bulb diced
- 1/2 large White Onion diced
- 3-5 Garlic Cloves minced or pressed
- 2 tsp. Fresh Thyme Leaves minced
- Kosher Salt to taste
- 1/2 cup Heavy Cream
- 1.5 cups Water
- 3-4 cups Pulled Pork Shoulder smoked, braised, or roasted
- 1/4 cup Fresh Lemon Juice
- Zest of 2 Lemons
- 8 oz. Pappardelle Pasta extra thin or regular
- 1 cup Grated Pecorino Romano plus more for garnish
- Fennel Fronds or chopped Parsley for garnish
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet or braiser over medium-high heat. Add the onions and the fennel. Sauté until the onions and fennel soften a bit, about 5 minutes. Season with two pinches of Kosher salt. Then add the garlic and the thyme leaves. Sauté just until fragrant, about 30 seconds.
- Pour in the cream and 1.5 cups of water. Stir and bring to a simmer, reduce the heat to medium, and let simmer for about 3-5 minutes. Then add the pulled pork. Stir the pork into the cream mixture. Reduce the heat to low and let simmer, stirring occasionally. Taste the mixture and add more Kosher salt if needed.
- Meanwhile, bring a pot of water to a boil for the Pappardelle pasta.
- Add the lemon juice and zest to the pork and cream mixture. Stir well to combine and leave on low heat while the pasta cooks. Taste the sauce again and adjust the seasoning as needed.
- Cook the pasta to just shy of al dente. Use tongs to transfer the pasta to the cream and pork mixture. (If you drain the pasta in a colander, reserve 2 cups of the pasta water.)
- Add the grated Pecorino Romano to the pasta and cream sauce.
- Then, pour about 1/2 cup of the hot pasta water over the cheese and pasta, and stir everything together.
- Keep adding as much pasta water as needed to keep everything creamy and smooth. Once everything is incorporated, coated in ragu, and the cheese is fully melted, remove from the heat and serve. Top each serving with more grated Pecorino Romano and fennel fronds or parsley.
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