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| Rigatoni with Spicy calabrese-style Pork Ragu |
I found this gem of a recipe in copy of Bon Appetit that my Mom shared with us.
After putting the recipe on the kitchen counter, the family feedback was instantaneous.
As a firm believer in "giving them what they want", I changed my plan for a family dinner to this recipe, accompanied by salad, baguettes and fresh veggies.
Look here for the recipe:
http://www.bonappetit.com/recipes/2013/02/rigatoni-with-spicy-calabrese-style-pork-ragu
Start by cooking mild Italian sausage in olive oil and then cook the ground pork.
Remove the meat and cook what is similar to a Sofrito in the same pot.
After turning almost golden, add in the peeled and blended tomatoes.
Simmer the concoction for 4 hours. Add water as you go. Keep the temp low and avoid the burn.
Cook the Rigatoni and add to the pot with some of the pasta water.
Add more parsley.
Stir and add some Parmesan.
