Jul 13 2026
Restaurants›Woodfire Rockford›Cresta Di Gallo Recipe

Cresta Di Gallo Recipe

Inspired by Woodfire Rockford
Time3h 30m
Serves4

creste di gallo, slow-roasted pork ragu, parmesan

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Ingredients

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Pasta

Pork Ragu

Topping

Method

Pasta Preparation

  1. 1

    Cook the Pasta

    In a large pot, bring salted water to a boil. Add the cresta di gallo pasta and cook according to package instructions until al dente. Drain and set aside.

Pork Ragu Preparation

  1. 2

    Sear the Pork

    In a large, heavy pot, heat olive oil over medium-high heat. Season the pork shoulder with salt and pepper. Sear the pork on all sides until browned, about 5-7 minutes. Remove the pork and set aside.

  2. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

  3. 4

    Add Tomato Paste and Deglaze

    Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce for 3-4 minutes.

  4. 5

    Add Tomatoes and Seasoning

    Add the crushed tomatoes, bay leaves, thyme, salt, and pepper. Stir well.

  5. 6

    Slow Cook the Ragu

    Return the seared pork to the pot. Cover and simmer on low heat for 2-3 hours, or until the pork is tender and easily shredded.

  6. 7

    Shred the Pork

    Once the pork is cooked, remove it from the pot and shred using two forks. Return the shredded pork to the sauce and stir well.

Serving

  1. 8

    Combine and Serve

    In a large bowl, toss the cooked cresta di gallo pasta with the pork ragu. Serve hot, topped with grated Parmesan cheese and chopped parsley.

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