“The Triple P” Pulled Pork Pasta (Rigatoni with Pork Ragu)
If you are like me, an empty nester still transitioning from cooking for a family of 5 to cooking for 2, you probably still have some (ok, alot) of that luscious roast pork left. As much as I love tacos, I can eat only so many. Back to Sam Kass’s book, Eat A Little Better, to try one of the many recipes that makes use of that delicious roasted pork.
BINGO. Found another winner. Rigatoni with Pork Ragu.
The ragu’ comes together in minutes. Chopped onion, garlic, are sautéed before adding the tomatoes and roasted pork. Simmer until it is reduced to a lovely thick, rich sauce. Voila’, a comforting, warm and homey lunch or dinner on the table. I added a pinch of chili pepper flakes, as suggested, for a little kick. Make a big batch, this sauce is better a day or two later after the flavors really come together.
Better yet, it freezes beautifully. Luckily, I threw the remaining sauce in the freezer on the way out of town. We arrived home a week later, travel weary and hungry but happy with one of two new college graduates in tow. I pulled out the sauce, boiled some pasta and minutes later we were all standing around the kitchen island enjoying our bowls of pasta. Yummy eats and no more tuition. Life is good. Hmmm, Jordan comes home tomorrow, hope I have enough sauce left until then.
“The Triple P” Pulled Pork Pasta (Rigatoni with Pork Ragu)
Ingredients
- 3 tablespoons EVOO
- 1 medium yellow onion finely chopped
- 3 garlic cloves smashed
- Kosher salt
- 1/4-1/2 teaspoon chili pepper flakes
- 3 pounds ripe tomatoes cored and chopped or one 28 ounce can tomatoes in juice
- 1 tablespoon tomato paste
- 2-3 cups coarsely shredded cooked pork shoulder I used 2 cups, its a lot of meat
- 1 pound rigatoni or pasta of your choice should be a thick pasta thats holds up well to the sauce
- Grated Parmesan Cheese
- Italian parsley for garnish
Instructions
- Heat oil in large heavy pot over medium high heat until it shimmers. Add onion, garlic, chili pepper flakes and 1/2 teaspoon salt. Cook stirring occasionally until the onion turns a nice golden brown ~6-8 minutes.
- Stir in tomatoes, tomato paste and pork. Let the mixture come to a simmer, while stirring, break up tomatoes. Continue to simmer over low heat until sauce has thickened. This will take approximately 25 minutes with fresh tomatoes and 15 minutes with canned tomatoes.
- Season to taste with salt.
- Cook the pasta according to directions. Drain well, toss with sauce and sprinkle with parmesan.
- Garnish with parsley. Serve immediately. Have additional parmesan on table.