Creamy Pulled Pork Pasta With Caramelized Onions Mushrooms And Arugula Recipe

Ingredients

1

lb uncooked campanelle pasta

2

tablespoons butter

1

cup thinly sliced onion

1/2

teaspoon salt

1

package (8 oz) sliced mushrooms

1/4

cup sherry vinegar, plus more for drizzling

1

cup heavy whipping cream

2

cups oven-roasted pulled pork

1

package (5 oz) baby arugula

1/2

cup shredded Parmesan cheese (2 oz)

Preparation

Cook pasta in salted water as directed on package. Reserve 1/4 cup pasta cooking liquid. Drain pasta thoroughly, then return to pan.

Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion and salt and cook, stirring frequently, 5 to 7 minutes or until edges of onion slices are browned and soft. Add mushrooms; continue to cook 5 to 7 minutes or until mushrooms release juices, liquid evaporates and mushrooms brown. Add vinegar and stir, scraping up bits from bottom of pan until almost completely evaporated. Add pork, and stir to combine. Add cream and reserved pasta water, and continue to cook 2 to 3 minutes or until thickened. Remove from heat.

Add pork mixture to pasta in pan. Toss to coat. Fold in arugula, then continue to stir until arugula wilts. Divide among 8 bowls. Top each with cheese. Drizzle with a few more drops vinegar, if desired.

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