Fusilli with Pork Ragu
Author: Epicurus.com Kitchens
Recipe type: Main, Entree
- 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
- 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.
- 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.
- Return the pork to the pot. Stir in tomatoes and chicken stock. Simmer uncovered until pork is tender and the mixture reaches sauce consistency.
- 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.
- To serve, divide pasta among 4 plates. Garnish with additional Pecorino.