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1
Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper.
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2
Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat.
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3
Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side.
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4
Remove the pork to a plate and set aside.
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5
While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
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6
Once all of the pork has been browned, reduce the heat to medium.
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7
Add the remaining 1 tablespoon vegetable oil no oil remains in the pot.
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8
Add the onions and the remaining 1/2 tablespoon kosher salt.
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9
Cook for about 8 minutes, stirring and scraping up any browned bits.
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10
Add the garlic and cook for another 2 or 3 minutes.
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11
Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes.
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12
Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer.
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13
Return the pork to the pot, tucking it in under the sauce.
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14
Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
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15
Remove the pork and shred into bite-size pieces using two forks.
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16
Remove the herb bundle from the sauce and add the pork back to the pot.
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17
Stir in the olive oil and half of the grated Parmesan.
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18
Keep warm over low heat.
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19
Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions.
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20
Drain and add the pasta to the sauce, tossing to coat.
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21
Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed.
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22
Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil.
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23
Garnish with a few leaves of baby arugula, if using.
