Cavatelli with Pork Ragu

A few weeks ago we found some fresh cavatelli in a Toronto Italian market. Cavatelli are a type of pasta. The term cavatelli has two meanings: the most common meaning is small pasta shells that look like miniature hot dog buns. The name is less frequently used for a type of dumpling made with ricotta.

Once I got home I found this recipe on the Bon Appetit website. The pork ragu simmers simmers with onions, garlic and aromatics to yield a mouth-watering ragu which pairs wonderful with the cavatelli.

This comforting pasta dish will quickly enter your weeknight rotation - particularly if you make your ragu in advance and freeze it.

Cavatelli with Pork Ragu

1 1½-lb. boneless pork shoulder (Boston butt), cut into 1½” pieces
Kosher salt and freshly ground black pepper
¼ cup olive oil, plus more
½ medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 sprig rosemary
1 sprig oregano
1 bay leaf
1 14-oz. can crushed tomatoes
½ cup dry red wine
¼ teaspoon black peppercorns
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 pound cavatelli or other small shell pasta
⅓ cup dried currants soaked in ½ cup hot water (optional)
1 bunch Tuscan kale, ribs and stems removed, torn into 2” pieces
¼ cup (½ stick) unsalted butter
½ cup grated Parmesan, plus more

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.

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.

Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8–10 minutes.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.

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.

Do Ahead: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.

Comments

[Kayte]

Always fun to come upon those types of pasta that you don't often come upon. They look perfect for this type of sauce. Always something to learn and see over here. :-)

[JDeQ]

Even better that the pasta was fresh!

[Kayte]

Yes, even better!