Fusilli with Pork Ragu
Cuisine: Italian
Author: Epicurus.com Kitchens
  • 1/3 Cup olive oil
  • 2 pounds pork butt, cut into 1-inch cubes
  • as needed salt
  • as needed black pepper
  • 1 pinch dried red pepper flakes
  • 1 onion, diced
  • 3 cloves garlic, smashed
  • 6 ounces tomato paste
  • 1 Cup red wine
  • 28 ounces canned tomatoes, seeded, diced
  • 1 quart chicken stock
  • 1 pound fusilli pasta (dried or fresh)
  • 1/4 Cup, plus extra for garnish Pecorino cheese, grated
  1. In a heavy-bottom pot over medium-high heat, heat the oil. Season pork with salt, pepper and red pepper flakes; sear until brown on all sides. Remove pork, set aside.
  2. Lower heat. Add onion and garlic to the pot; cook until onions are soft and caramelized, 8 to 10 minutes. Stir in tomato paste; cook 2 minutes or until paste turns from bright red to brick red. Deglaze with red wine.
  3. Return the pork to the pot. Stir in tomatoes and chicken stock. Simmer uncovered until pork is tender and the mixture reaches sauce consistency.
  4. Bring a large pot of salted water to a boil. While the ragu simmers, cook pasta until al dente. Drain pasta, reserving 1 cup of the cooking water. Add pasta to the sauce; toss to incorporate. If the sauce is too thick, stir in some of the reserved cooking water. Remove from heat; stir in 1/4 cup Pecorino.
  5. To serve, divide pasta among 4 plates. Garnish with additional Pecorino.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/fusilli-with-pork-shoulder-ragu/39270/