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1
In a 10 to 12-inch saucepan, heat the oil until hot but not smoking.
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2
Add the onion and cook over medium heat, stirring often, until the onion just begins to turn golden.
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3
Add the pepper and continue stirring over medium heat until the peppers have softened, about 10 minutes, then add the chili flakes.
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4
Stir in the pork, then add the wine.
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5
Add the tomato paste, tomato sauce and salt and pepper, to taste.
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6
Simmer for 20 minutes stirring occasionally.
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7
In the meantime, in a large pot, bring 6-quarts water to a boil and add 2 tablespoons salt.
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8
Stir in the fusilli and cook according to the package directions, until al dente, but not too tender.
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9
Drain the pasta, reserving 1cup of the pasta water.
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10
Add the fusilli to the saucepan with the pork ragu.
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11
Add a little pasta water, if needed, for moisture.
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12
Toss well to coat the pasta, and season, to taste.
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13
Divide evenly among 4 warmed pasta plates, sprinkle with the pecorino, drizzle with extra-virgin olive oil and serve immediately.
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14
In a 3-quart saucepan, heat the olive oil over medium heat.
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15
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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16
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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17
Add the tomatoes and juice and bring to a boil, stirring often.
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18
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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19
Season with salt and serve.
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20
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
