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Big Island Wild Pig with Cavatelli

Big Island Wild Pig with Cavatelli Recipe

  • 2 teaspoons fennel seeds
  • 1 tablespoon smoked paprika
  • 2 teaspoons (packed) golden brown sugar
  • 1 teaspoon dried crushed red pepper
  • 1 1/2 pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed
  • 1/4 cup vegetable oil
  • 3 cups low-salt chicken broth
  • 12 ounces cavatelli, campanelle, or tubular pasta (such as penne)
  • 2 tablespoons (1/4 stick) butter
  • 2 garlic cloves, peeled, pressed
  • 2 cups diced plum tomatoes (preferably organic; about 14 ounces)
  • 8 cups (packed) arugula (preferably organic; about 8 ounces)
  • 1 1/4 cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided
  • Ingredient info: Smoked paprika is sometimes labeled Pimenton dulce or Pimenton de la vera dulce. It's available at some supermarkets, at specialty foods stores, and from Wild boar is available from
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