Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Back to shopping list
Sign in

Ground Pork Pasta with Mushrooms and Kale

A different pasta from the one you saved: savory ground pork with mushrooms, kale, garlic, and a touch of broth, finished glossy rather than creamy. It uses cool-season produce that fits Washington in late March and avoids repeating the lemony chicken profile.

Generated image of the dish

Ingredients

  • Kroger® Ground Pork
    16 oz 3.99
  • Kroger® Sliced Baby Bella Mushrooms
    8 oz 3.99
  • Kale Lettuce Bunch
    1/2 bunch, stems removed and leaves chopped 2.49
  • Jumbo Yellow Onions
    1/2 onion, finely diced 1.49
  • Kroger® Fresh Diced Garlic
    2 teaspoons 3.49
  • FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ
    3/4 cup 1.67
  • Parsley
    2 tablespoons chopped 1.69
  • pantry pasta
    6-8 oz
  • pantry olive oil
    1 tablespoon
  • pantry butter
    1 tablespoon optional
  • pantry grated parmesan or pecorino
    1/4 cup optional
  • pantry crushed red pepper
    optional pinch
  • pantry salt
    to taste
  • pantry black pepper
    to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 6 to 7 minutes. Season lightly with salt and pepper.
  3. Add the diced onion and mushrooms. Cook 4 to 5 minutes until the onion softens and the mushrooms lose their moisture.
  4. Add the garlic and optional crushed red pepper. Cook 30 seconds.
  5. Add the chopped kale and 3/4 cup chicken broth. Simmer 2 to 3 minutes until the kale is tender and the broth reduces slightly.
  6. Add the drained pasta and toss everything together. Add a splash of pasta water as needed for a glossy sauce.
  7. Off heat, stir in parsley and optional butter and cheese. Taste and adjust seasoning.
  8. Serve hot with extra black pepper on top.

Total time: 35 minutes

Estimated cost: $9-13 plus pantry pasta

Health notes: Comforting but balanced; includes greens and mushrooms with moderate richness from the pork.

Drink pairing: Chianti or Barbera

Chef Feedback

Ask about the recipe and share how it turned out.

Sign in to ask follow-up questions

Sign in to save cooked feedback and ratings.

You asked

Also have Pinot noir if that's better than bordeux

Careme

Yes — Pinot Noir is likely better than Bordeaux here. Best order: 1. Pinot Noir 2. Bordeaux 3. Counoise 4. Montefalco Sagrantino Why Pinot Noir works best: - Mushrooms and kale pair really well with Pinot’s earthy, red-fruit profile. - Ground pork is lighter than beef, so Pinot won’t overpower it. - If you add Parmesan, Pinot still fits nicely. Choose Bordeaux instead if: - The dish ends up richer, meatier, and more heavily cheesed. - Your Bordeaux is softer and not too tannic. So for the pasta as written: go with Pinot Noir.

You asked

For wine I have Bordeaux, coinouse or montefalco sagrantino

Careme

Best pick: Bordeaux. Why: - Ground pork + mushrooms + kale wants a wine with moderate tannin and good savory structure. - Bordeaux is the most versatile and least risky of the three. The others: - Counoise: can work if it’s lighter, juicy, and spicy, especially if the pasta is more herb-forward and not too cheesy. - Montefalco Sagrantino: probably too tannic and powerful unless you make the dish much richer with a lot of Parmesan, mascarpone, or extra fat. So: 1. Bordeaux 2. Counoise 3. Montefalco Sagrantino

You asked

Would adding marscapome or parmeson be good for thickening the sauce,

Careme

Yes. - Parmesan: better for a lightly thicker, glossy sauce. Add 1/4 to 1/3 cup finely grated Parmesan off heat, tossing with a little pasta water. This is the best fit if you want the sauce to stay savory and not too rich. - Mascarpone: better for a creamier, fuller sauce. Add 2 to 3 tablespoons at the end off heat and stir until melted in. It thickens more softly than Parmesan. Best option: - Use Parmesan first. - If you want it extra silky, use both: 2 tablespoons mascarpone + 2 tablespoons Parmesan. Tip: - The real thickener is reduction plus starchy pasta water. Let the broth reduce a bit before adding pasta, then toss with reserved pasta water and cheese off heat. Too much mascarpone can make it feel heavy.

You asked

What type of pasta is best

Careme

Best choices: rigatoni, mezzi rigatoni, penne, or orecchiette. Why: - Ground pork and mushrooms make a chunky sauce, so short pasta holds it better than long noodles. - Rigatoni or penne catch the pork in the tubes. - Orecchiette is great if you want the kale and crumbles to scoop into each bite. If you want one best pick: rigatoni.

Planned by Careme.