Winter in California is filled with shorter days and cold nights. What is better than a plate of decadent pasta? This month on the blog, our own Darren Hill is sharing a recipe using our own Gillum Farms Roasted Pork, but any shredded pork will do. A quick gaze of your pantry, you probably have these simple and flavorful ingredients. So, if takeout isn’t on the menu tonight, why not try this flavorful recipe!
Gillum Family Farms Slow Roasted Pork over Spaghetti (approx. 8 servings)
2lbs Fully Cooked GFF Slow Roasted Pork
1lb Dry Spaghetti
4 cups vegetable stock
6 tablespoons unsalted butter
1/3 cup diced yellow onion
1 tablespoon minced garlic
1 teaspoon black pepper
1 tablespoon of corn starch mixed with 1 tablespoon of water to make slurry for thickening
**Note this is intended to be a delicate broth rather than a heavy sauce.
Shredded Parmesan Cheese
Crushed Red Chile Peppers
¼ cup chopped parsley
- Add butter to a medium sized sauce pot and place over medium heat. When butter is melted add onion and garlic. Stir over heat until onions become translucent. Add black pepper and vegetable stock. Turn up heat to high, bring to a quick boil, add corn starch slurry then lower to simmer. Add the fully cooked pork, pulling it apart into ‘chunks’ while adding to the pot. Stir gently and keep on warm.
- Bring 5 quarts of water to a rolling boil. Once water is boiling add 2 tablespoons of salt and 2 tablespoons of olive oil. Add spaghetti to water and stir gently a couple of times during the first 3 minutes to prevent from sticking. Cook the pasta to ‘al dente’ (tender yet with a firm bite) then drain the pasta in a colander. Do not rinse pasta unless you are serving it at a later time. It is best to do steps 1 and 2 simultaneously to save time and keep all ingredients hot.
- This dish is best when plating individual servings although it can also be served family style in a large serving bowl or platter. I prefer serving in individual soup bowls rather than a plate due to the thin consistency of the sauce. Place servings of spaghetti in soup bowls using tongs to create a slight mound. Place portion of pork and sauce on top of pasta. Sprinkle with shredded parmesan, crushed red chile peppers and parsley.
- Serve with sourdough baguette and butter.