Rigatoni with Spicy Calabrese-Style Pork Ragù

Name: Rigatoni with Spicy Calabrese-Style Pork Ragù
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes; 1 carrot, peeled, cut into 1 pieces; 1 celery stalk, cut into 1 pieces; 118 milliliters coarsely chopped flat-leaf parsley, divided; 4 garlic cloves; 177 milliliters finely grated Parmesan or Grana Padano plus more; 454 grams ground pork; 454 grams hot or sweet Italian sausage, casings removed; 6 servings Kosher salt, freshly ground pepper; 59 milliliters olive oil; 1 medium onion, quartered; 2 teaspoons fresh oregano leaves; 454 grams mezzi rigatoni or penne rigate; 0 teaspoons crushed red pepper flakes; 1 Tbsp tomato paste

Rigatoni with Spicy Calabrese-Style Pork Ragù might be just the main course you are searching for. One serving contains 933 calories, 41g of protein, and 54g of fat. This recipe serves 6. Head to the store and pick up pepper flakes, olive oil, sausage, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 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.

Ingredients you will need

Red Pepper Flakes

Oregano

Parsley

Carrot

Celery

Garlic

Onion

Equipment you will use

Food Processor

Bowl

Heat oil in a large heavy pot over mediumheat; add sausage and cook, breaking upwith a spoon, until browned, about 4 minutes.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Ground Pork

Salt

Equipment you will use

Slotted Spoon

Increase heat to medium-high.

Addreserved vegetable mixture to drippingsin pot, season with salt, and cook, stirringoften, until golden, 8-10 minutes.

Ingredients you will need

Vegetable

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Tomato Paste

Water

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Tomato

Water

Meat

Salt

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.

Ingredients you will need

Pasta

Equipment you will use

Pot

Drain, reserving 2 cups pasta cooking liquid.

Ingredients you will need

Pasta

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.

Ingredients you will need

Parmesan