Sunday, November 13, 2011

Pork with Pappardelle

The hubby and I were watching Food Network while folding clothes one day, and we saw Aaron McCargo, Jr., making this recipe. It's one that I've always wanted to try, and although we often have different opinions about pasta, the hubby said, "That looks good. We should make that."

So, we did. And it was pretty quick and simple to throw together, after the pork was roasted. We did make some adjustments to the sauce, however, because I wanted mine a bit thicker and more tomato-y than the original.

And feel free to use leftover shredded pork, if you already have some on hand.

Pork with Pappardelle
Makes 6 servings

3 tablespoons olive oil
3 tablespoons minced garlic
Salt and pepper
1 4-pound pork shoulder

3 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
3 ounces tomato paste
1 teaspoon crushed red pepper flakes
2 cups chicken broth
2 cups shredded pork
1 pound dried pappardelle pasta
Freshly grated Parmesan cheese

1. Preheat oven to 425 degrees F.

2. For the pork, combine olive oil, salt, pepper, and garlic. Spread all over pork using a pastry brush.

3. Set meat on rack on roasting pan. Roast for 20 minutes, and then cover with foil and reduce heat to 325 degrees F. Continue to cook about 4 hours.

4. Remove pork from oven and let stand until cool enough to shred, and then shred with your hands. Set aside 2 cups for sauce, and store the rest for use in another recipe.

5. Bring a large pot of salted water to a boil.

6. Heat 3 tablespoons oil in large saute pan over medium-high heat. Add garlic and onion and cook about 5 minutes.

7. Stir in tomato paste and crushed red pepper flakes.

8. After about 1 minute, add broth and pork, and season with salt and pepper, to taste.

9. Reduce heat to low. Cover and cook 10 minutes.

10. Meanwhile, add pasta to water and cook 6-8 minutes, or until pasta is al dente. Remove pasta and place directly in sauce, adding some pasta cooking water to add moisture, if needed.

11. Cook, tossing pasta with sauce, another 2 minutes. Pour into a large serving bowl and top with freshly grated Parmesan.

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