Pasta with Sicilian Pork and Sausage Ragù

Pasta with Sicilian Pork and Sausage Ragù
Photo by Scott Phillips


  • 2 lb. short, sturdy pasta, such as penne, rigatoni, or cavatappi
  • 3 cups strained tomatoes or tomato purée
  • 2 lb. boneless pork shoulder (Boston butt)
  • Fine sea salt and freshly ground black pepper
  • 1 large yellow onion, finely chopped (2 cups)
  • 3 dried bay leaves
  • ½ lb. sweet Italian pork sausage (3 links)
  • + 4 more ingredients
    • 1 Tbs. extra-virgin olive oil
    • 3 medium cloves garlic, minced
    • Freshly grated Parmigiano-Reggiano, for serving
    • 1 cup dry red wine, such as Sicilian Nero d’Avola

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the pork generously on both sides with salt and pepper and sear the meat on both sides until well browned, 3 to 4 minutes per side. Using tongs, transfer the pork to a deep platter. ...

View full recipe at Fine Cooking


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