Baked Orecchiette With Pork Sugo
Ready In: 3 hrs 55 mins
Serves: 8
Ingredients
- 3 1⁄4 lbs boneless pork shoulder, cut into 1-inch pieces
- kosher salt, to taste
- fresh ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 4 carrots, cut into 1/4-inch dice
- 4 celery ribs, cut into 1/4-inch dice
- 1 large sweet onion, cut into 1/4-inch dice
- 4 garlic cloves, very finely chopped
- 14 ounces diced tomatoes (1 can)
- 1 1⁄2 cups dry red wine
- 4 fresh thyme sprigs
- 5 cups chicken stock or 5 cups low sodium chicken broth
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 lbs orecchiette
- 2 cups freshly grated parmigiano-reggiano cheese (7 ounces)
Directions
- Season the pork with salt and pepper.
- In a large enameled cast-iron casserole, heat the olive oil until shimmering.
- Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
- Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
- Add the tomatoes and their juices and bring to a simmer.
- Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
- Add the stock and bring to a boil.
- Cover and simmer over low heat until the pork is very tender, about 2 hours.
- Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
- Pulse just until the pork is shredded.
- Scrape the shredded pork and vegetables back into the casserole.
- Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
- Preheat the oven to 375°F.
- In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
- Add the orecchiette to the casserole and toss with the pork sauce.
- Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
- Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
- Let the baked pasta stand for 10 minutes before serving.
- *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
- **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.
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