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Prep 15 mins
Cook 20 mins
A delicious adaptation from Mario Batalli's Ragusa Shepherd's Pasta. The peppers lend a very unique sweetness, and the pork is a nice change from regular meat sauce. I made a few changes to his original recipe, including cutting back on oil and replacing green peppers with another colored pepper, and adding more pork.
- 1⁄2 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1⁄2 teaspoon red chili pepper flakes
- 1 lb ground pork
- 1⁄2 cup dry white wine
- 1⁄2 cup tomato paste
- 1 cup marinara sauce
- salt and pepper
- 1 lb pasta
- 1⁄2 cup parmesan cheese, freshly grated
- Heat oil until hot, but not smoking.
- Add onion and cook until soft.
- Add peppers, cook about 10 minutes, or until they have softened.
- Add chili flakes.
- Stir in pork.
- Add white wine.
- Cook 3 minutes.
- Add tomato paste, tomato sauce, and salt and pepper to taste.
- Cook about 20 minutes.
- While the sauce simmers, cook pasta to al dente (fusilli or penne pasta is recommended).
- Toss noodles with all of the sauce until well-coated. Add some pasta water, if needed, for moisture.
- Plate the pasta, top with cheese, and drizzle with olive oil to serve.