PAPPARDELLE WITH PORK SHOULDER

By porklion

Ingredients

• Salt and freshly ground black pepper
• 3 tablespoons olive oil, plus more for drizzling
• 2 cloves garlic, chopped
• 1 white onion, finely chopped
• 2 teaspoons tomato paste
• 1 teaspoon crushed red chile flakes
• 2 cups chicken stock
• 2 cups shredded Simple Roasted Pork Shoulder
• 1 pound dried pappardelle pasta
• Freshly grated Parmesan, for garnish
• Chopped fresh parsley, for garnish
• Red chile flakes, for garnish

Details

Servings 4
Preparation time 40mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Bring a large pot of salted water to a boil.

Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.

When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.

Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.