Rigatoni with Spicy Calabrese-Style Pork Ragù
You can never have too many main course recipes, so give Rigatoni with Spicy Calabrese-Style Pork Ragù a try. This recipe makes 6 servings with 884 calories, 36g of protein, and 50g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of flat-leaf parsley, onion, celery stalk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Pulse onion, carrot, celery, garlic, oregano,red pepper flakes, and 1/4 cup parsley ina food processor until finely chopped;transfer to a small bowl and set aside. Puréetomatoes with juices in processor; set aside.
Heat oil in a large heavy pot over mediumheat; add sausage and cook, breaking upwith a spoon, until browned, about 4 minutes.
Add ground pork, season with salt andpepper, and cook, breaking up with a spoon,until no longer pink. Using a slotted spoon,transfer to a plate.
Increase heat to medium-high.
Addreserved vegetable mixture to drippingsin pot, season with salt, and cook, stirringoften, until golden, 8-10 minutes.
Stir tomato paste and 1 cup water in asmall bowl; add to pot. Cook, scraping upany browned bits from bottom of pot. Bringto a boil, reduce heat, and simmer untilliquid has almost evaporated, 6-8 minutes.
Add reserved meat and tomato purée and1 cup water. Bring to a boil. Reduce heat;simmer, adding more water as needed tokeep meat nearly submerged, until meat istender, about 4 hours. Season with salt.DO AHEAD: Ragù can be made 3 days ahead.
Let cool. Cover and chill, or freeze for up to2 months. Reheat before continuing.
Cook pasta in a large pot of boiling saltedwater, stirring occasionally, until al dente.
Drain, reserving 2 cups pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquidto sauce; stir to coat. Stir in 3/4 cup Parmesanand remaining 1/4 cup parsley. Increase heatto medium and continue stirring, addingmore pasta cooking liquid as needed, untilsauce coats pasta. Divide among bowls;top with more Parmesan.