Rigatoni Recipe
san marzano braised pork shoulder, olives, pecorino
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Ingredients
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Braised Pork Shoulder
Pasta & Finish
Method
Braised Pork Shoulder
- 1
Season and brown pork
Pat pork pieces dry with paper towel. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece with 1/4 cup flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 3 tbs olive oil. When oil is shimmering, work in batches and sear pork pieces until deeply browned on all sides, about 3–4 minutes per side. Transfer browned pork to a plate and set aside.
- 2
Sauté aromatics
Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste, stirring so it doesn’t burn.
- 3
Deglaze and build braising liquid
Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Add the crushed San Marzano tomatoes (28 oz) and 1 cup chicken stock. Nestle the seared pork back into the pot so pieces are mostly submerged. Add tied rosemary sprig, bay leaf, 1/4 tsp red pepper flakes and the halved green olives. Bring to a gentle simmer.
- 4
Braise
Cover the pot partially (lid slightly ajar) and transfer to a 325°F (160°C) oven, or keep on stovetop at the lowest steady simmer. Braise until pork is tender enough to shred with a fork, about 2 to 2 1/2 hours. Check once halfway to ensure liquid remains at a gentle simmer; if it looks dry, add up to 1/2 cup extra stock or water.
- 5
Shred meat and finish sauce
Remove pot from oven. Transfer pork pieces to a cutting board or tray and shred with two forks, discarding any large pieces of excess fat. Meanwhile, skim any excess fat from the surface of the sauce. Remove and discard the rosemary sprig and bay leaf. Return shredded pork to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed. If sauce is very thin, simmer uncovered on medium-low on stovetop to reduce and thicken for 8–12 minutes. Reserve 2 cups of braising liquid (strained if desired) for finishing the pasta; the rest stays with the meat.
Pasta & Finish
- 6
Cook rigatoni
Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain rigatoni.
- 7
Combine pasta and sauce
In a large sauté pan or the cleaned Dutch oven over medium heat, add 2 cups reserved braising liquid and 2 tbs butter. Bring to a gentle simmer. Add the drained rigatoni and shredded pork with its sauce. Toss continuously for 2–3 minutes to allow pasta to finish cooking in the sauce and absorb flavor. If the mixture seems dry, add up to the reserved pasta water (up to 1 cup) a few tablespoons at a time until you reach a glossy, clingy consistency.
- 8
Finish and serve
Remove from heat and stir in 2 tbs chopped parsley and 3/4 cup freshly grated Pecorino Romano. Taste and adjust with 1/2 tsp fresh black pepper and additional salt if required. Transfer to a warmed serving bowl, sprinkle a little extra Pecorino at the table, and serve immediately.