Pork & Pappardelle Pasta

Pork & Pappardelle Pasta

Pork & Pappardelle Pasta

September 19, 2018
: 4 servings

By:

Ingredients
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, chopped
  • 1 white onion, finely chopped
  • 2 teaspoons tomato paste
  • 1 teaspoon crushed red chile flakes
  • 2 cups chicken stock
  • 2 cups shredded pork shoulder
  • 1 pound dried pappardelle pasta
  • Freshly grated Parmesan, for garnish
  • Chopped fresh parsley, for garnish
  • Red chile flakes, for garnish
  • Pork Shoulder:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped garlic
  • Kosher salt and freshly ground black pepper
  • 1 (4 pound) pork shoulder
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.

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