Maltagliati Recipe

1. Prepare the Pork Sugo

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

2. Add the pork shoulder to the pot and brown on all sides.

3. Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer, then cover and cook on low heat for about 1.5 hours or until the pork is tender.

4. Cook the Maltagliati Pasta

In a separate pot, bring salted water to a boil and cook the maltagliati pasta according to package instructions until al dente. Drain and set aside.

5. Combine and Serve

Once the pork is tender, shred it in the sauce. Add the preserved peppers and chopped tarragon, stirring to combine. Toss the cooked maltagliati with the pork sugo.

6. Serve hot, topped with grated pecorino cheese.