Linguini Recipe
marin sun farm pork sugo / cherokee purple tomato / pickled jimi nardello
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Ingredients
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Pasta
Pork Sugo
Pickled Jimi Nardello Peppers
Method
Preparation
- 1
Pickling the Peppers
In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then add sliced Jimi Nardello peppers. Remove from heat and let cool. Store in the refrigerator for at least 1 hour before using.
Cooking the Pork Sugo
- 2
Making the Sugo
In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent. Add diced pork shoulder, browning on all sides. Stir in diced Cherokee purple tomatoes, red wine, thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for about 1.5 to 2 hours, until pork is tender. Remove bay leaves before serving.
Cooking the Pasta
- 3
Cooking Linguini
In a large pot of boiling salted water, cook linguini according to package instructions until al dente. Drain and set aside.
Serving
- 4
Combine and Serve
Toss the cooked linguini with the pork sugo until well coated. Serve hot, garnished with pickled Jimi Nardello peppers on top.
