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“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.