Spicy Rigatoni With Pork Sugo
Ingredients
The sauce
-
1
large
dried shiitake mushroom, cut into 1" pieces
-
2
medium
onions, cut into 1" pieces
-
6
cloves
garlic
-
1
medium
carrot, peeled, cut into 1" pieces
-
8
oz
bacon slices, finely chopped
-
½
tsp
Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
-
½
cup
chicken livers (3–4), rinsed
-
1
Tbsp
Thai chile flakes or 2 Tbsp. crushed red pepper flakes
-
2
Tbsp
smoked paprika
-
1
Tbsp
freshly ground pepper
-
½
cup
dry white wine
-
1½
lb
ground pork
-
1
28-oz can
crushed tomatoes
-
1
qt
low-sodium chicken broth
-
¼
cup
fish sauce (preferably Three Crabs)
-
¼
oz
Parmesan, finely grated, plus more for serving
The pasta
-
1
lb
rigatoni
-
2
Tbsp
chilled unsalted butter
Instructions
- Preheat the oven and soak the dried shiitake mushroom in boiling water for 30 minutes.
- Drain the mushroom and blend it with onions, garlic, and carrot until almost a paste.
- Cook the chopped bacon in a Dutch oven until browned, then add the vegetable paste and salt, cooking until translucent.
- Purée the chicken livers until smooth and set aside.
- Add the spices and wine to the pot, simmer until evaporated, then add the ground pork, tomatoes, broth, and liver, simmering to combine.
- Transfer the pot to the oven and bake uncovered, stirring occasionally, until thickened and deepened in color.
- Mix in fish sauce and Parmesan, reserving some sauce for later use.
- Cook the rigatoni in salted boiling water until al dente, reserving some pasta cooking liquid.
- Combine the pasta with the sauce and butter, adding cooking liquid as needed until well mixed.
- Serve the pasta topped with additional Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
25g
Total carbohydrates
55g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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