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Smoky Pork Pappardelle

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(357 people have added this recipe to their favorites.)

For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt.

Pairing Suggestion

Craft’s smoky-sweet pappardelle will pair well with a red that has enough rich fruit not to be overwhelmed by the dish’s luxurious flavors. Southern Italy seems to specialize in reds of that nature, especially the flat, warm vineyards of Puglia and its primary grape variety, Negroamaro. Try the peppery 2005 Li Veli Pezzo Morgana Salice Salentino or the figgy 2006 La Corte Salice Salentino.

Smoky Pork Pappardelle

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(357 people have added this recipe to their favorites.)
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Smoky Pork Pappardelle

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Smoky Pork Pappardelle

This is absolutely one of our favorites and is going down in the record books in our house as a keeper and a half. A friend had recommended this to me some time ago, and I only just got around to making it this week. I did use pasta that I already had around the house (conchiglie from World Market), and my corner grocery did not have mascarpone, so I subbed ricotta, but it was still pretty darn spectacular. I used a chardonnay-smoked sea salt I found at a specialty spice store, and it was perfect!

Posted by: pie_panned on December 5, 2009

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Wonderful- SO good!! My new comfort food. Could not find the smoked sea salt or pappardelle at Publix, but Fresh Market had them both. I followed the recipe. Would not recommend cutting back the mascarpone as another reviewer did. I did find the dish salty enough at the end that I was unable to add any more smoked salt. Next time I make it I will rub only half the smoked salt on the meat before I cook it so I can add more at the end. I will also make the sauce the day before, let it sit the fridge and skim the fat before adding the pork, although it might have been that extra fat that made it so yummy.

Posted by: luvtocook on September 23, 2009

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These flavors blend in to symphony of flavor. If this is your first time making the recipe- do it exactly. I now add a little more mascaparone to my taste. This is a great cold weekend dish that is in my permanent collection.

Posted by: Cook4fun on April 2, 2009

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