Fusilli with Pork Sausage Ragu

Total Time

2 hr 20 min

Ingredients

2 tbsp unsalted butter

2 tbsp extra-virgin olive oil

2 1⁄2 lbs coarsely ground pork

2⁄3 cup 1⁄4-inch-diced pancetta

1⁄2 tsp chili flakes

3 large garlic cloves, minced

1 medium onion, minced

2⁄3 cup finely diced carrots

2⁄3 cup finely diced celery

2⁄3 cup chopped flat-leaf parsley

3 1⁄2 tbsp tomato paste

2⁄3 cup dry red wine

1 14-oz can Italian cherry tomatoes, drained and smashed, or canned diced tomatoes

2 cups water

2 tsp kosher salt, plus more to taste

Freshly cracked black pepper

1 lb fusilli

Finely grated Parmigiano-Reggiano and fresh ricotta for finishing

Instructions

In a Dutch oven, melt the butter and olive oil over medium-high heat. Add the ground pork and cook until golden (we had to cook in two batches). Cook until golden. With a slotted spoon, remove meat and set aside.
Add pancetta and cook over medium heat and pancetta begins to get crispy. Stir in chili flakes and garlic and cook about 1 minute (until fragrant). Add onions, carrots, celery, and parsley and cook until the onion is translucent, 10 to 15 minutes. Stir in tomato paste and cook for 2 minutes, add red wine and bring to a simmer.
Add the pork, tomatoes, water and salt to the mix. Bring to a simmer and cover with a tight-fitting lid. Simmer for 40 minutes.
Remove lid and simmer about 15 to 20 minutes until its thickened to your liking. Season with salt and pepper. Let it cool to room temperature and refrigerate until chilled.
Remove and discard about 2/3 of the fat that has settled on the top (leaving about 1/3 to incorporate with the sauce).
After skimming the fat, cook the pasta according to package directions. Heat sauce on stovetop until warmed through, and serve over pasta.
Finish with a spoonful of ricotta and grated Parmesan.

By Andrew Feinberg, Francine Stephens, Melissa Clark

Adapted from Fanny's

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