This Pappardelle with Ricotta and Pork Ragu takes a little extra time, but it is so worth it. It’s comforting, flavorful, and beautiful.
Pasta night is always 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 favorite dishes this time of the year. Pappardelle with Pork Ragu and Ricotta. Yes please and thank you! Soul-warming on cool fall days. And yes, this dish does take a little extra time and effort, but it’s well worth the wait.
Pappardelle with Ricotta and Pork RaguDennis the Prescott
- 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!!
I cook, I photograph, I write. All homemade. Check out my recipe in collaboration with Pomì, the authentic Italian tomato ready to use for preparing all recipes that require the fresh taste of premium-quality Italian tomatoes.