Ragusa Shepherd's Pasta - {Fusilli Al Pastore Ragusa}

By á-170456

Ingredients

• 1 cup extra-virgin olive oil plus
• more for drizzling
• 1 medium onion thinly sliced
• 2 pounds mixed red, yellow, and green peppers cut thin strips
• 1/2 teaspoon red chili pepper flakes
• 1/2 pound ground pork
• 1/2 cup dry white wine
• 1/2 cup tomato paste
• 1 cup Basic Tomato Sauce (see recipe)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 pound fusilli
• 1/2 cup freshly-grated pecorino or caciocavallo

Details

Servings 4

Preparation

Step 1

In a 10- to 12-inch saucepan, heat the oil until hot but not smoking. Add the onion and cook over medium heat, stirring often, until the onion just begins to turn golden. Add the pepper and continue stirring over medium heat until the peppers have softened, about 10 minutes, then add the chili flakes.

Stir in the pork, then add the wine. Add the tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 20 minutes stirring occasionally.

In the meantime, in a large pot, bring 6-quarts water to a boil and add 2 tablespoons salt. Stir in the fusilli and cook according to the package directions, until al dente, but not too tender.

Drain the pasta, reserving 1 cup of the pasta water. Add the fusilli to the saucepan with the pork ragu. Add a little pasta water, if needed, for moisture. Toss well to coat the pasta, and season, to taste. Divide evenly among 4 warmed pasta plates, sprinkle with the pecorino, drizzle with extra-virgin olive oil and serve immediately.

This recipe yields 4 servings.