Baked Orecchiette With Pork Sugo Recipe

Name: Baked Orecchiette With Pork Sugo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 lbs boneless pork shoulder, cut into 1-inch pieces; kosher salt, to taste; fresh ground black pepper, to taste; 3 tablespoons extra virgin olive oil; 4 carrots, cut into 1/4-inch dice; 4 celery ribs, cut into 1/4-inch dice; 1 large sweet onion, cut into 1/4-inch dice; 4 garlic cloves, very finely chopped; 14 ounces diced tomatoes (1 can); 1 1/2 cups dry red wine; 4 fresh thyme sprigs; 5 cups chicken stock or 5 cups low sodium chicken broth; 2 tablespoons chopped flat leaf parsley; 1 tablespoon chopped oregano; 1/2 teaspoon crushed red pepper flakes; 1 1/2 lbs orecchiette; 2 cups freshly grated parmigiano-reggiano cheese (7 ounces)

Servings: persons

3 1/4 lbs boneless pork shoulder, cut into 1-inch pieces
kosher salt, to taste
fresh ground black pepper, to taste
3 tablespoons extra virgin olive oil
4 carrots, cut into 1/4-inch dice
4 celery ribs, cut into 1/4-inch dice
1 large sweet onion, cut into 1/4-inch dice
4 garlic cloves, very finely chopped
14 ounces diced tomatoes (1 can)
1 1/2 cups dry red wine
4 fresh thyme sprigs
5 cups chicken stock or 5 cups low sodium chicken broth
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped oregano
1/2 teaspoon crushed red pepper flakes
1 1/2 lbs orecchiette
2 cups freshly grated parmigiano-reggiano cheese (7 ounces)

1
Season the pork with salt and pepper.
2
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
3
Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
4
Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
5
Add the tomatoes and their juices and bring to a simmer.
6
Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
7
Add the stock and bring to a boil.
8
Cover and simmer over low heat until the pork is very tender, about 2 hours.
9
Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
10
Pulse just until the pork is shredded.
11
Scrape the shredded pork and vegetables back into the casserole.
12
Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
13
Preheat the oven to 375u00b0F.
14
In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
15
Add the orecchiette to the casserole and toss with the pork sauce.
16
Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
17
Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
18
Let the baked pasta stand for 10 minutes before serving.
19
*The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
20
**Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.

2061

kcal

Calories

Fat

Carbs

222

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/4 lbs boneless pork shoulder, cut into 1-inch pieces, kosher salt, to taste, fresh ground black pepper, to taste, 3 tablespoons extra virgin olive oil, and more.

Yes, Baked Orecchiette With Pork Sugo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Orecchiette With Pork Sugo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions