Pasta alla Pastora is a typical first course from South Tyrol, creamy and full of flavor. It is practically omnipresent on the menus of mountain huts in South Tyrol, where it is often served in iron pans instead of plates for an even more scenic effect. However, it is a rich and nutritious dish, with essential ingredients like minced meat, tomato sauce, peas, and cream, with some additions that vary according to personal tastes and traditions. I really love it with the addition of South Tyrol PGI Speck cut into strips, which wins over with its spicy and slightly smoked flavor and pairs perfectly with the other ingredients. Moreover, South Tyrol PGI Speck is high in protein and low in fat, confirming it as a balanced ingredient with excellent nutritional value, also due to the presence of vitamin B and minerals like potassium, iron, zinc, and sodium.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 onion
- 1 carrot
- to taste vegetable oil
- 12 oz mixed minced meat (pork and beef)
- 2 tbsp white wine
- 1 3/4 cups tomato sauce
- 1 cup peas
- 5 oz South Tyrol PGI Speck
- 8 oz champignon mushrooms
- 2 cloves garlic
- 2/3 cup fresh liquid cream
- to taste salt
- to taste pepper
- 1 tbsp chopped parsley
- 14 oz tortiglioni (or sedanini)
- to taste South Tyrol PGI Speck (sliced)
Steps
To prepare Pasta alla Pastora, peel and finely chop the onion. Clean the carrot and dice it into small cubes. Heat a pan with 4-5 tablespoons of vegetable oil and sauté the onion and carrot for a few minutes, stirring occasionally.
Add the minced meat and brown it well. When the meat is well browned, deglaze with white wine and let it evaporate. Pour in the tomato sauce, season with salt and pepper, mix, cover with a lid, and simmer gently for about 20 minutes, stirring occasionally. After 20 minutes, add the peas and cook for another 15 minutes.
Meanwhile, cut the South Tyrol PGI Speck into thin strips and set aside. Clean the champignon mushrooms with a damp cloth, removing all dirt, then slice them thinly. Peel the garlic and slice it thinly.
Heat a pan with a few tablespoons of oil and sauté the garlic for 30 seconds. Add the sliced champignon mushrooms and South Tyrol PGI Speck and sauté everything for about ten minutes, stirring occasionally.
Combine the mushrooms and Speck with the meat and tomato sauce and mix. Add the fresh liquid cream and finish cooking for another 2-3 minutes.
Bring plenty of water to a boil in a large pot, add salt, and cook the pasta. Drain the pasta al dente, reserving some cooking water, and pour the pasta directly into the pan with the Pastora sauce. Mix and add a little cooking water to better amalgamate all the ingredients. Finally, add the chopped parsley, adjust the salt and pepper, and serve your Pasta alla Pastora.
