Well there are many kinds of pasta you can order, or you can cook at home according to season or mood. Pasta is worldwide famous eating dish from Italian nature to U.S modified form. Now days with the evolution in internet technology, you don’t need to go to some Italian restaurant to ask your best pasta recipe. Now with the click you can have world best dish recipe.
Pasta was and is still one of favorite dish in the globe. Pasta lovers can go anywhere to grab the taste of their pasta dish. For men at home now it’s very easy to make their own personal best pasta dish, for such a reason, here is one of the best pasta dish recipe, which you will love to make and eat this fall season.
The INGREDIENTS
| Boneless pork shoulder (in pieces) | 1 ½ lb |
| Olive oil | ½ cup |
| Medium chopped onion | ½ |
| Carrot, Peeled, Chopped | 1 |
| Celery stalk, Chopped | 1 |
| Garlic clove, Chopped | 1 |
| Sprig Rosemary | 1 |
| Sprig Oregano | 1 |
| Bay Leaf | 1/2 |
| Crushed Tomatoes | 1 1/4 |
| Dry Red Wine | 1/2 cup |
| Black Peppercorns | 1/4 Teaspoon |
| Ground Nutmeg | 1/4 Teaspoon |
| Ground Cloves | 1/8 Teaspoon |
| Cavatelli or other small shell pasta | 1 pound |
| Dried currants soaked in 1/2 hot water (optional) | 1/3 cup |
| 1 bunch Tuscan kale, ribs and stems removed, torn into 2” pieces Unsalted butter | 1/4 cup (1/2 stick) |
| Grated Parmesan | 1/2 cup |
Salt and freshly ground black pepper can be added according to your taste.
The Making Part
For your convenience you can cook the pork ahead may be a day or 2 earlier. Take season pork with salt and pepper, Heat ¼ cup olive oil in a large heavy pot over medium-high heat. Cooked it until it turns browned, it will take 10 to 15 minutes roughly, and then put this in large plate.
With the small oil left after draining all the fat, lower the heat to medium, then cook onion, carrot, celery, and garlic, stirring occasionally, until the mix turns golden brown, it will take 8 to 10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover; reduce heat, and simmer, adding more water as needed, until meat is very tender, 1–1½ hours.
Now you have to use 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, for 8 to 10 minutes.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, Add currants, if using, and kale to ragù; cook until kale is soft, for about 4 minutes. Then add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and ½ cup Parmesan; season with salt and pepper. Then Serve pasta drizzled with oil and topped with more Parmesan.
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