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Spicy pork ragu with rigatoni
Spicy pork ragu with rigatoni
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California meets Italy in this delicious pasta creation by David Prior.
Ingredients:
  • 25g dried ancho chillies (see note)
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 1 celery stalk, roughly chopped
  • 3 garlic cloves
  • 6 thyme sprigs
  • 6 oregano or marjoram sprigs
  • 1 bay leaf
  • 2.5kg pork shoulder, rind removed
  • 250ml red wine
  • 1.5L (6 cups) chicken style liquid stock, heated
  • 1 tsp chilli flakes
  • 600g rigatoni or other tube pasta
  • Shaved pecorino or parmesan, to serve
  • 60ml olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 x 400g cans chopped tomatoes
  • 1/2 bunch parsley, stems only
Instructions:
  • Optional: A small piece of parmesan rind. For the tomato sauce, heat oil in a pan over medium-high heat. Sauté onion until very soft, about 6-8 minutes. Stir in garlic for 30 seconds, then add tomato and bring to a simmer. Lower the heat, add parsley stems and parmesan rind if using. Season and simmer for 30-40 minutes until thickened. Discard rind and parsley stems. Cool slightly, then blend until smooth. Meanwhile, preheat the oven to 180°C. Simmer ancho chilies in a saucepan filled with water.
  • Let the ancho chillies sit for 5 minutes to soften off the heat. Blend them in a blender with 2-3 tablespoons of cooking liquid until you get a coarse puree. Set it aside.
  • Heat oil in a roasting pan over medium heat. Add onion, carrot, and celery, season, and cook for 6-8 minutes, stirring occasionally until vegetables start to soften. Introduce garlic, thyme, oregano, fennel seeds, and bay leaf to the pan.
  • Arrange the pork in the pan and generously pour over the flavorful mix of chili paste, red wine, and stock, ensuring the liquid reaches about one-third up the pork - adjust with more stock if needed. Roast the pork for 2 1/2 hours, turning it once halfway, until it's tender and easily pierced with a skewer. If the meat is browning too fast, simply cover the pan with foil.
  • Cool the pork in the pan before shredding it using 2 forks. Transfer the shredded pork to a saucepan. Strain the pan juices over the pork, discarding any solids. Mix in tomato sauce and chili flakes, then bring the mixture to a simmer. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
  • Cook rigatoni according to package directions and then drain.
  • Combine the rigatoni with the pork ragu, ensuring they are well mixed. Portion the pasta into individual serving bowls, top with shaved pecorino, and enjoy!

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