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1
Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes.
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2
Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces.
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3
Add the giblets and neck to the pot; cook until browned, about 5 minutes.
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4
Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes.
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5
Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes.
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6
Add the wine and cook until slightly reduced, about 5 minutes.
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7
Crush the tomatoes into the pot with your hands and pour in the juice from the cans.
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8
Add 3 cups water and the parmesan rind, if using.
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9
Increase the heat to high, bring to a boil and cook 5 minutes.
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10
Stir, then reduce the heat to low.
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11
Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours.
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12
Remove the neck; pull the meat off the bone, shred and return the meat to the sauce.
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13
Remove the bay leaves.
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14
Stir in the parsley; season with salt and pepper.
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15
Bring a pot of salted water to a boil; add the pasta and cook as the label directs.
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16
Drain and toss with the sauce.
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17
Top with shaved parmesan.
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18
Photograph by Kang Kim
