Pappaedelle with Pork Sugo and Hazelnuts

By cindygwest

Ingredients

• 5 large plum tomatoes, quartered
• 7 garlic cloves, 1 finely grated, 6 left whole
• 3 tablespoons vegetable oil, divided
• Kosher salt, freshly ground pepper
• 1/2 cup blanched hazelnuts
• 2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces
• 4 large shallots, quartered
• 2 cups red wine
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 5 sprigs oregano, plus 1 tablespoon finely chopped
• 5 sprigs thyme, plus 1 tablespoon finely chopped
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• 4 ounces Grana Padano cheese, finely grated, plus shaved for serving
• 1 pound fresh or dried pappardelle

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 425°. Toss tomatoes, grated garlic, and 1 Tbsp. oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside. 

Reduce oven temperature to 350°. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; coarsely chop. 

Reduce oven temperature to 275°. Season pork with salt and pepper. Heat remaining 2 Tbsp. oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown, 8–10 minutes; transfer to a platter. 

Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie oregano and thyme sprigs together with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender, 2–2½ hours. 

Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. Gradually add butter and grated cheese, stirring as you go to fully incorporate into sugo. 

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of sugo. Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.

Do Ahead: Sugo can be made 1 week ahead. Let cool; cover and chill, or divide in half and freeze up to 3 months.