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

Recipe Ingredients

1 cup	237ml	Extra-virgin olive oil - plus
		More for drizzling
1		Onion - thinly sliced (medium)
2 lbs	908g / 32oz	Mixed red, yellow, and green peppers - cut thin strips
1/2 teaspoon	2.5ml	Red chili pepper flakes
1/2 lb	227g / 8oz	Ground pork
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Tomato paste
1 cup	237ml	Basic Tomato Sauce - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fusilli
1/2 cup	118ml	Freshly-grated pecorino or caciocavallo

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F24) - from the TV FOOD NETWORK

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