Cavatelli with Pork Ragù
Ingredients
- 11½-lb. boneless pork shoulder
cut into 1½” pieces, Boston butt
- Kosher salt and freshly ground black pepper
- ¼ colive oil
plus more
- ½ mediumonion
- 1carrot
- 1celery stalk
- 1garlic clove
- 1 sprigrosemary
- 1 sprigoregano
- 1bay leaf
- 114-oz. can crushed tomatoes
- ½ cdry red wine
- ¼ tspblack peppercorns
- ¼ tspground nutmeg
- ⅛ tspground cloves
- 1 lbcavatelli or other small shell pasta
- ⅓ ccurrants soaked in ½ hot water
- 1 bunchTuscan kale
ribs and stems removed, torn into 2” pieces
- ¼ cunsalted butter
- ½ cParmesan
plus more
Directions
- 1
Season pork with salt and pepper. Heat ¼ cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10–15 minutes; transfer to a large plate.
- 2
Drain all but 2 Tbsp. fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8–10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1–1½ hours.
- 3
Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8–10 minutes.
- 4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.
- 5
Add currants, if using, and kale to ragù; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and ½ cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.
- 6
DO AHEAD: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.
Cavatelli with Pork Ragù
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About this Recipe
Searching for a truly comforting pasta dish that fills your kitchen with incredible aromas? This Cavatelli with Pork Ragù is a labor of love that rewards you with rich, deeply flavorful results perfect for a cozy evening.
The secret to this exceptional pork ragù lies in its patient, low, steady simmer. This gentle braising technique transforms boneless pork shoulder into incredibly tender, fall-apart meat, infusing the crushed tomatoes and red wine with unparalleled depth. The careful blend of fresh rosemary, oregano, and bay leaf, complemented by the warming notes of nutmeg, cloves, and black peppercorns, creates a complex, savory sauce that truly stands out.
Prepare for a hearty and satisfying meal where every bite offers a symphony of textures and flavors. You'll find fork-tender pieces of pork enveloped in a rich, savory tomato sauce that clings beautifully to the ridges of the cavatelli. The optional dried currants introduce a subtle sweetness that brightens the robust ragù, while the wilted Tuscan kale adds a touch of fresh, earthy bitterness, cutting through the richness. Finally, a generous finish of butter and Parmesan cheese brings everything together, creating a silky, unctuous finish that you'll absolutely adore.
Customization & Variations
This recipe offers a wonderful canvas for personalization. While cavatelli is specified, you can easily use other small shell pasta if preferred. The dried currants are explicitly optional, so feel free to omit them if you're not keen on a hint of sweetness in your savory dish. For a different texture, you could even try integrating other hearty greens alongside or instead of the Tuscan kale, though the robust flavor of Tuscan kale is particularly well-suited here.
This Cavatelli with Pork Ragù is the ultimate comfort food, perfect for a special Sunday dinner or a comforting meal for a crowd, yielding 8 generous servings. Serve it simply with extra grated Parmesan on top for a truly authentic and satisfying Italian-inspired experience.