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This Pappardelle with Ricotta and Pork Ragu takes a little extra time, but it is so worth it. It’s comforting, flavorful and beautiful.
It’s perfection. It’s comfort food, embodied. And best of all – pasta just makes folks happy. Bad day, pasta’s the cure. Great day, it’s the perfect dish to celebrate with. So much win.
This is one of my all-time favourite dishes this time of the year. Pappardelle with Pork Ragu and Ricotta. Yes please and thank you! Soul-warming on cool fall days. Note! This dish takes a little extra time and effort, but it’s well worth the wait. And featuring incredible Pomi Organic Tomatoes straight from Italy, your friends and family are guaranteed to love this dish.
- 2 pounds pork shoulder, fat trimmed and cut into 1 ½ inch cubes
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage leaves
- ½ teaspoon dried red chili flakes
- 1 medium Spanish onion, finely diced
- 4 garlic cloves, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 cups dry red wine
- ½ cup chicken stock
- 1 X 26-ounce container Pomi Organic Strained Tomatoes
- Zest of 1 lemon, grated
- 1 pound dried pappardelle
- 3 tablespoons butter
- ½ cup parmigiano reggiano cheese, plus more for serving
- ½ cup ricotta cheese
- ½ cup fresh basil leaves
- Sea salt & freshly cracked black pepper
- Season the pork liberally with sea salt and freshly cracked black pepper. Heat a large Dutch oven (or stock pot) over medium-high heat and pour in the olive oil. When hot, add the pork and, working in batches as necessary, brown on all sides (about 6 – 8 minutes). When browned, remove the pork with a slotted spoon and set aside (leave the oil in the pan).
- Add the rosemary, sage, chili flakes, onion, garlic, carrot, and celery, and season with a pinch of salt. Cook, stirring often, until the veggies have softened (about 5 minutes). Add the pork back to the pot.
- Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes. Add the chicken stock, Pomi Organic Strained tomatoes, and lemon zest, season with a pinch of salt, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover with a lid, and let the ragu simmer away for 1 – 1 ½ hours, or until the pork is fall-apart perfect, and your kitchen smells like heaven.
- Remove the pork from the pot and shred with two forks. Stir the shredded pork back into the sauce and bring back to a simmer. Cook another 5 minutes, then stir in the parmesan cheese and butter. Remove from the heat.
- Bring a large stock pot of salted water to a rapid boil. Cook the pappardelle according to the package directions (al dente, please). Reserve ½ cup of the cooking liquid when draining.
- Gently combine the cooked pasta (loosen as necessary with the reserved cooking liquid) mixing well so every nook & cranny is coated in deliciousness. Transfer to a serving platter, then dollop over the ricotta cheese and top with fresh basil leaves. If you like it cheesy, add more parmesan cheese, then serve. Delicious!!