Pork & Pappardelle Pasta

Directions

• Step 1 Bring a large pot of salted water to a boil.
• Step 2 Heat 3 tablespoons oil in a large saute pan over medium-high heat.
• Step 3 Add the garlic and onions and cook about 5 minutes.
• Step 4 Stir in the tomato paste and red chile flakes.
• Step 5 After a minute or so, add the chicken stock and pork and season with salt and pepper.
• Step 6 Reduce the heat to low, cover and cook an additional 10 minutes.
• Step 7 When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes.
• Step 8 Remove the pasta and place directly into the sauce.
• Step 9 Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
• Step 10 Place the pasta into warmed bowls, spooning extra sauce over the top of each portion.
• Step 11 Garnish with Parmesan, parsley and chile flakes.
• Step 12 Drizzle with olive oil, if desired.
• Step 13 Pork Shoulder:
• Step 14 Preheat the oven to 425 degrees F.
• Step 15 In a small bowl, mix the olive oil, garlic, salt, and pepper.
• Step 16 Using a pastry brush spread the mixture all over the pork shoulder.
• Step 17 Set the meat on a rack set into a roasting pan.
• Step 18 Roast for 20 minutes, and then reduce the heat to 325 degrees F.
• Step 19 Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours.
• Step 20 Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.