Behind the Recipes
Fusili with Pork Shoulder Ragu by Chef Michael White
Makes 4 servings
INGREDIENTS:
1/3 cup olive oil
2 pounds pork butt, diced
salt, freshly ground black pepper
pinch chili flakes
1 large onion, diced
3 cloves garlic, smashed
1 6 oz. can tomato paste
1 cup dry red wine
1 28 oz. can San Marzano peeled, seeded and diced tomatoes
4 cups chicken stock
1 pound dry or fresh fusili
1/4 cup grated pecorino, plus extra for garnish
PREPARATION:
1. Heat a heavy bottom pot over medium- high heat. Add olive oil and once hot, add diced pork butt. Brown well, about 8-10 minutes. Season with salt, pepper and chili flakes. Add onions and garlic and cook until soft and caramelized, 8-10 minutes more.
2. Add tomato paste and cook 2 minutes. Deglaze with red wine and reduce until alcohol has evaporated. Add tomatoes and chicken stock and stir to combine. Simmer, uncovered, until pork is tender and mixture is at a sauce consistency.
3. While ragout is cooking, cook your chosen pasta according to the directions on the package until al dente. Once cooked, drain pasta, reserving 1 cup of pasta water. Place pasta into the sauce, along with 1/4 cup of the pasta water, and toss to coat.
4. Remove from heat and stir in grated pecorino. Divide into four plates, top with extra pecorino and serve immediately.
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