Total time: 120 min
Yield: 6
Ingredients: 2 pound boneless pork shoulder/butt (trimmed and diced); Kosher salt; 3 ounces pancetta (diced); 1 medium onion (diced); 3 medium carrots (peeled/diced); 2 celery stalks (diced); 2 cloves garlic (minced); 15 ounce crushed tomatoes; pinch crushed red pepper flakes; 2 cups chicken stock; 5-6 basil leaves; 1 pound box Rigatoni; 6 cloves garlic (thinly sliced); ½ teaspoon crushed red pepper; ¼ cup extra-virgin olive oil; 1 teaspoon dried oregano; ¼ cup dry white wine; 2 cups pork ragu; 1 cup marinara sauce; 6 tablespoons unsalted butter; 2 tablespoons parsley (chopped); 6 tablespoons freshly grated Parmigiano-Reggiano cheese

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https://cookingatclarktowers.com/2026/07/12/pork-ragu-over-rigatoni/

Pork Ragu over Rigatoni – Cooking at Clark Towers

I was looking at my new Scott Conant cookb00k Peace Love and Pasta and decided to try one of the recipes. I couldn’t find the pasta or the cheese that he used so I will share with you what I …

Rezept

dinner

Zubereitungszeit ca. 120 Minuten

Zutaten:

2 pound boneless pork shoulder/butt (trimmed and diced)
Kosher salt
3 ounces pancetta (diced)
1 medium onion (diced)
3 medium carrots (peeled/diced)
2 celery stalks (diced)
2 cloves garlic (minced)
15 ounce crushed tomatoes
pinch crushed red pepper flakes
2 cups chicken stock
5-6 basil leaves
1 pound box Rigatoni
6 cloves garlic (thinly sliced)
½ teaspoon crushed red pepper
¼ cup extra-virgin olive oil
1 teaspoon dried oregano
¼ cup dry white wine
2 cups pork ragu
1 cup marinara sauce
6 tablespoons unsalted butter
2 tablespoons parsley (chopped)
6 tablespoons freshly grated Parmigiano-Reggiano cheese

Arbeitsschritte:

Ragu
Trim and dice the pork butt, season with Kosher saltIn a heavy bottom pan or Dutch oven, sear the pork until they are nicely browned, approx. 10 minutes. remove pork from pan and set aside. NOTE: you may need to do this is batches.
Add the diced pancetta and cook until the fat has rendered down. About 5 minutes. Add the diced onion, carrots, celery and garlic continue cooking until the vegetables are caramelized roughly 10 minutes. Add the tomatoes and simmer until the pan is almost dry. about 12 minutes. Add the pork and cover with the chicken stock. Make sure to cover the pork. Add the basil leaves. Cover and simmer over low heat for 1½ to 2 hours until the pork is tender. Skim off the fat, season with salt and crushed red pepper.
Pasta and Sauce
Bring a pot of salty water to boil. Add the box of rigatoni and cook according to the instructions, minus 2-3 minutes. You will finish cooking it in the sauce.
In a large sauté pan add the olive oil, garlic and crushed red pepper over medium heat. Cook until the garlic is lightly cooked but be careful not to burn it. Add the oregano and quickly deglaze the pan with white wine, scraping up any bits. Add the pork ragu and marinara sauce and stir to combine. Set aside 1 cup of pasta water before draining the pasta.
Add the al dente pasta to the ragu sauce and simmer for a couple of minutes. Add a tablespoon or so of pasta water to loosen up the sauce.
Remove from heat and add the butter, parsley and Parmigiano and stir to combine. Divide into bowls and serve with extra cheese.