Get the delectably smoky, salty bacon flavour you love from these crispy cubes of pork kassler. Tumbled through an elegant sauce of fresh cream, white wine, hard cheese, and peas; served with a leafy salad for that shot of freshness.
Creamy Smoked Kassler Pasta
Creamy Smoked Kassler Pasta
with gluten-free spaghetti, peas & a dressed side salad
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Cabernet Sauvignon Vinegar
- Fresh Cream
- Garlic Clove
- Gluten-Free Spaghetti
- Onion
- Peas
- Pre-Cubed Pork Kassler Loin Steak
- Salad Leaves
- Sunflower Seeds
- White Wine
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving ½ cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 2-3 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced Onion for 3-4 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 1-2 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 2-3 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the Peas, and the crispy kassler until coated. Cook for 1-2 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!
TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 3-4 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced Onion for 5-7 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 2-3 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 3-4 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the Peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!
TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 3-4 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced Onion for 5-7 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 2-3 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 3-4 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the Peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!
TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 4-5 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced Onion for 7-9 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 3-4 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 5-6 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the Peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Smoked Kassler Pasta?
The preparation time for Creamy Smoked Kassler Pasta with gluten-free spaghetti, peas & a dressed side salad is between 20 and 35 minutes.
What is the total time required to make Creamy Smoked Kassler Pasta with gluten-free spaghetti, peas & a dressed side salad?
The total time required to make Creamy Smoked Kassler Pasta with gluten-free spaghetti, peas & a dressed side salad is between 25 and 45 minutes.
How many servings does Creamy Smoked Kassler Pasta provide?
4 servings
What are the main ingredients in Creamy Smoked Kassler Pasta?
Cabernet Sauvignon Vinegar, Fresh Cream, Garlic Clove, Gluten-Free Spaghetti, Onion, Peas, Pre-Cubed Pork Kassler Loin Steak, Salad Leaves, Sunflower Seeds, White Wine, Whole Italian-style Hard Cheese
What is the nutritional information of Creamy Smoked Kassler Pasta?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Creamy Smoked Kassler Pasta?
WHILE THE SAUCE IS SIMMERING…: Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste. TOAST THE SEEDS: Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. I LOVE ME SOME GLUTEN-FREE!: Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking. FINISH IT UP: Once the sauce has reduced, toss through the cooked pasta, the peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion. THE PASTA DREAMS ARE MADE OF: Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef! CRISPY KASSLER & CREAMY SAUCE: Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 3-4 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced onion for 5-7 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 2-3 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 3-4 minutes, stirring occasionally.
What should be prepared from my kitchen to make Creamy Smoked Kassler Pasta?
Cabernet Sauvignon Vinegar, Fresh Cream, Garlic Clove, Gluten-Free Spaghetti, Onion, Peas, Pre-Cubed Pork Kassler Loin Steak, Salad Leaves, Sunflower Seeds, White Wine, Whole Italian-style Hard Cheese
How many calories does Creamy Smoked Kassler Pasta have?
calories
How much fat content does Creamy Smoked Kassler Pasta have?
grams
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