Description
Pasta alla Pastora is a hearty and rustic dish from Alto Adige, Northern Italy. Made with a rich meat sauce, creamy peas, and plenty of grated cheese, it’s the perfect comfort food that combines Alpine flavors with Italian tradition. Perfect for a cozy dinner! (Keywords: Pasta alla Pastora, Alto Adige pasta recipe, rustic Italian pasta)
Ingredients
Units
Scale
- 400g (14 oz) pasta (penne or rigatoni)
- 200g (7 oz) ground beef
- 150g (5 oz) ground pork
- 1 small onion, finely chopped
- 150g (5 oz) frozen peas
- 200ml (3/4 cup) heavy cream
- 50g (1/2 cup) grated Parmigiano-Reggiano cheese
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a bit of pasta water and drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add the ground beef and pork to the skillet, breaking it up with a spoon. Cook until browned.
- Stir in the peas and cook for another 2-3 minutes.
- Lower the heat and pour in the cream, stirring to combine. Let simmer gently for 5 minutes.
- Add the drained pasta to the skillet, tossing to coat. If needed, add a splash of pasta water to loosen the sauce.
- Stir in the grated Parmigiano-Reggiano and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For an extra flavor boost, add a little pancetta with the onions.
- Rigatoni works wonderfully because it holds the creamy sauce inside the tubes.
Nutrition
- Calories: 580
- Sugar: 4g
- Sodium: 390mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
