Convivio's Fusili with Pork Shoulder Ragout

By Chef Michael White
(Serves 4)

Ingredients:

• 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

Preparation:
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.

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Photo Credit: Melissa Horn