Recipes: Favorites From Michael White

Fusili With Pork Shoulder Ragout

Recipe courtesy of Michael White

Fusili with Pork Shoulder Ragout

(Courtesy Thomas Krakowiak )

Serves four

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
¼ cup grated pecorino, plus extra for garnish

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Instructions

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. 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. 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 ¼ cup of the pasta water, and toss to coat. Remove from heat and stir in grated pecorino.

Divide into four plates, top with extra pecorino and serve immediately.