Paccheri with Pork Ragù and Caciocavallo Cheese

Name: Paccheri with Pork Ragù and Caciocavallo Cheese
Yield: Serves 6
Cuisine: American
Ingredients: ¼ cup (25 g) minced celery; 3 ounces (85 g) pancetta; ¼ cup (60 ml) extra-virgin olive oil; ¼ cup (60 ml) dry white wine; 6 tablespoons (40 g) grated Parmigiano-Reggiano cheese; 1 pound (455 g) dried paccheri or rigatoni; 2 cloves garlic, minced; 2 tablespoons chopped fresh flat-leaf parsley; 1 pound 5 ounces (595 g) boneless pork shoulder blade roast (fresh pork butt); ¼ cup (25 g) grated caciocavallo cheese (use the large holes of a box grater); 5 or 6 fresh basil leaves; 1 (15-ounce/430 g) can whole peeled tomatoes, preferably San Marzanos; Pinch crushed red pepper, plus more to taste; 1 teaspoon crushed red pepper; ½ cup (65 g) minced onion; Kosher salt; ½ cup (30 g) minced carrot; 2 cups (500 g) Pork Ragù; 1 cup (240 ml) Pomodoro Sauce; 2 cups (480 ml) chicken stock, plus additional as needed; 6 cloves garlic, thinly sliced; 6 tablespoons (85 g) unsalted butter; 1 teaspoon dried oregano

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

This dish is inspired by the ragùs my mother made when we were growing up, but it’s a slightly stripped down version. Whereas her ragùs included ribs or lamb in addition to pork, this version uses only pork butt and pancetta, just because I happen to love the way those ingredients cook with tomato sauce. Paccheri is a tube-shaped pasta from southern Italy frequently used in Neapolitan cooking. It’s similar in shape to a rigatoni, but with a smooth exterior that makes it a little more refine

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Pasta, Baby

Daniel Frank

11 months ago from Australia

This was one of the best pasta recipes I have ever tasted. It was so well balanced and my partner and I could not stop eating it. I cannot recommend this enough!

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