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Convivio's Fusili with Pork Shoulder Ragout

Chef White Fusili high rez credit Melissa Hom close up 2.JPGBy Chef Michael White
(Serves 4)


  • 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

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

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