Penne With Pork Ragout
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 tbsps
Kosher Salt3 tbsps
Vegetable Oil8 sprigs
Thyme2 sprigs
Rosemary (about 6 inches each)5 cloves
Garlic (chopped)1 cup
White Wine1 cup
Chicken Broth3 inch
Parmesan (piece rind)450 g
Penne PastaDirections:
1
Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper
2
Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat
3
Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side
4
Remove the pork to a plate and set aside
5
While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine
6
Once all of the pork has been browned, reduce the heat to medium
7
Add the remaining 1 tablespoon vegetable oil no oil remains in the pot
8
Add the onions and the remaining 1/2 tablespoon kosher salt
9
Cook for about 8 minutes, stirring and scraping up any browned bits
10
Add the garlic and cook for another 2 or 3 minutes
11
Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes
12
Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer
13
Return the pork to the pot, tucking it in under the sauce
14
Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes
15
Remove the pork and shred into bite-size pieces using two forks
16
Remove the herb bundle from the sauce and add the pork back to the pot
17
Stir in the olive oil and half of the grated Parmesan
18
Keep warm over low heat
19
Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions
20
Drain and add the pasta to the sauce, tossing to coat
21
Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed
22
Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil
23
Garnish with a few leaves of baby arugula, if using