Directions
- 1Grate one carrot.
- 2Grate about half a zucchini, aiming for roughly the same amount as the grated carrot.
- 3Dice the onion to about the same amount as the carrot.
- 4Smash up dried chilies in a mortar and pestle.
- 5Add olive oil to a pan.
- 6Add ground pork to the pan with olive oil and a pinch of salt.
- 7Once the meat is cooked through, add in the grated zucchini, carrot, and diced onion.
- 8Cook the meat and vegetables for about 10 minutes.
- 9Add minced garlic and rosemary about 10 minutes into cooking the meat and vegetables.
- 10Add in the chili flakes.
- 11After a couple of minutes, add in a glug of white wine (sparkling white wine was accidentally used but worked well).
- 12Once the wine has nearly evaporated, add some chicken stock.
- 13Once the stock is pretty much gone, turn the heat off.
- 14Add in the Parmigiano Reggiano and mix it in.
- 15Cook pasta in boiling salted water until about 80% done.
- 16Transfer the pasta directly into the sauce to finish cooking.
- 17Add some pasta water to the sauce and pasta mixture.
- 18Mix the pasta and sauce, tossing to combine.
- 19Finish the dish with some fresh parsley.
- 20Plate up the pasta.
- 21Add a final dusting of Parmigiano Reggiano on top.
Ingredients
- 1 grated carrot
- 0.5 zucchini
- 1 onion
- dried chilies
- olive oil
- ground pork
- salt
- garlic
- rosemary
- chili flakes
- a glug sparkling white wine
- chicken stock
- Parmigiano Reggiano
- pasta
- parsley
Equipment
pangraterknifecutting boardmortar and pestleladlepotslotted spoon
Tips
- This dish can be made in many ways with different vegetables.
- Save the recipe and try it, you will love it.
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