Fresh Pasta with Pork Shoulder and Cocoa Sugo

Name: Fresh Pasta with Pork Shoulder and Cocoa Sugo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 pounds trimmed boneless pork shoulder, cut into 4 slices; Salt; Freshly ground pepper; 1 large Spanish onion, finely chopped; 4 medium carrots, finely chopped; 4 celery ribs, finely chopped; 3 garlic cloves, finely chopped; 1 1/2 tablespoons minced rosemary; 1 1/2 tablespoons minced sage; 2 tablespoons unsweetened cocoa powder; 2 tablespoons tomato paste; 1 cup dry white wine; 1 quart chicken stock; 2 tablespoons chopped mint; 1 tablespoon chopped parsley; Pinch of crushed red pepper flakes; 3 tablespoons unsalted butter; 1 pound fresh tonnarelli or linguine; Freshly grated Pecorino Romano cheese, for serving

Servings: persons

1/4 cup extra-virgin olive oil
2 pounds trimmed boneless pork shoulder, cut into 4 slices
Salt
Freshly ground pepper
1 large Spanish onion, finely chopped
4 medium carrots, finely chopped
4 celery ribs, finely chopped
3 garlic cloves, finely chopped
1 1/2 tablespoons minced rosemary
1 1/2 tablespoons minced sage
2 tablespoons unsweetened cocoa powder
2 tablespoons tomato paste
1 cup dry white wine
1 quart chicken stock
2 tablespoons chopped mint
1 tablespoon chopped parsley
Pinch of crushed red pepper flakes
3 tablespoons unsalted butter
1 pound fresh tonnarelli or linguine
Freshly grated Pecorino Romano cheese, for serving

1
Preheat the oven to 350.
2
In a large enameled cast-iron casserole, heat the oil.
3
Season the pork slices with salt and pepper and brown over moderately high heat, turning once, 10 minutes.
4
Transfer the pork to a plate.
5
Reduce the heat to moderate.
6
Add the onion, carrots, celery, garlic, rosemary and sage to the casserole and cook for 1 minute.
7
Stir in the cocoa powder and cook over moderate heat until the vegetables are softened, 5 minutes.
8
Add the tomato paste and cook, stirring, for 2 minutes.
9
Add the wine and cook, scraping up any browned bits from the bottom of the pot, until reduced by half, 5 minutes.
10
Add the stock and bring to a boil.
11
Return the pork to the pot, nestling it into the liquid.
12
Cover and braise in the oven until very tender, about 2 1/2 hours.
13
Remove the meat and pull it into large shreds, discarding any fat.
14
Transfer the braising liquid and vegetables to a blender and puree until smooth.
15
Return the meat and sauce to the pot and stir in the mint, parsley, crushed red pepper and butter.
16
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
17
Drain and add the pasta to the sauce, tossing over low heat until nicely coated, about 2 minutes.
18
Serve the pasta in bowls, passing grated Pecorino at the table.

996

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 20 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 pounds trimmed boneless pork shoulder, cut into 4 slices, Salt, Freshly ground pepper, and more.

Yes, Fresh Pasta with Pork Shoulder and Cocoa Sugo falls under the Pasta & Noodles 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!