Rosemary Pork Pasta Al Forno
Rosemary Pork Pasta Al Forno
Ingredients
For the Pork
- 2 pounds boneless pork shoulder, trimmed of excess fat, cut into 2-inch chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons cooking oil
For the Sauce
- 3 garlic, cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 cup dry red wine
- 1 cup chicken or vegetable broth
- 1 jar tomato sauce, (24-26 ounces) 'SAUZ Wild Rosemary Marinara' or similar
- 1 teaspoon dried Italian seasoning
For the Pasta and Finishing
- 12 ounces large tubular pasta, such as rigatoni, calamarata, or paccheri
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Season the pork chunks generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of cooking oil in a large Dutch oven over medium-high heat. Add the seasoned pork chunks in batches, ensuring not to overcrowd the pot. Sear the pork until deeply browned on all sides, about 3-4 minutes per side. Remove the browned pork from the Dutch oven and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the minced garlic and chopped fresh rosemary to the Dutch oven and sauté for 1 minute until fragrant. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Simmer for 2-3 minutes until the wine has reduced slightly.
⏱️ 5 min
- 4
Stir in the chicken or vegetable broth, the jar of tomato sauce, and the dried Italian seasoning. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 5
Return the seared pork chunks to the Dutch oven, ensuring they are mostly submerged in the sauce. Cover the pot and reduce the heat to low. Simmer for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min
- 6
While the pork is cooking, bring a large pot of salted water to a rolling boil. Add the large tubular pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta, reserving about 1 cup of pasta water.
⏱️ 15 min
- 7
Once the pork is cooked, remove it from the Dutch oven and shred it using two forks. Return the shredded pork to the sauce in the Dutch oven. Add the cooked al dente pasta and 1/4 cup of chopped fresh parsley. Stir well to combine, ensuring the pasta is thoroughly coated with the sauce and pork. If the sauce seems too thick, add a splash of the reserved pasta water.
⏱️ 10 min
- 8
Preheat your oven to 400°F (200°C). Transfer the pasta and pork mixture to a large oven-safe pan or baking dish. Sprinkle with 1/2 cup of freshly grated Parmesan cheese.
⏱️ 5 min•🌡️ 400
- 9
Bake for 15-20 minutes, or until the edges of the pasta and pork are crispy and golden brown, and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 400
- 10
Remove from the oven. Drizzle with 1 tablespoon of olive oil and garnish with additional freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rosemary Pork Pasta Al Forno
Ingredients
For the Pork
- 2 pounds boneless pork shoulder, trimmed of excess fat, cut into 2-inch chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons cooking oil
For the Sauce
- 3 garlic, cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 cup dry red wine
- 1 cup chicken or vegetable broth
- 1 jar tomato sauce, (24-26 ounces) 'SAUZ Wild Rosemary Marinara' or similar
- 1 teaspoon dried Italian seasoning
For the Pasta and Finishing
- 12 ounces large tubular pasta, such as rigatoni, calamarata, or paccheri
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Season the pork chunks generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of cooking oil in a large Dutch oven over medium-high heat. Add the seasoned pork chunks in batches, ensuring not to overcrowd the pot. Sear the pork until deeply browned on all sides, about 3-4 minutes per side. Remove the browned pork from the Dutch oven and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the minced garlic and chopped fresh rosemary to the Dutch oven and sauté for 1 minute until fragrant. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Simmer for 2-3 minutes until the wine has reduced slightly.
⏱️ 5 min - 4
Stir in the chicken or vegetable broth, the jar of tomato sauce, and the dried Italian seasoning. Bring the sauce to a gentle simmer.
⏱️ 3 min - 5
Return the seared pork chunks to the Dutch oven, ensuring they are mostly submerged in the sauce. Cover the pot and reduce the heat to low. Simmer for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds.
⏱️ 150 min - 6
While the pork is cooking, bring a large pot of salted water to a rolling boil. Add the large tubular pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta, reserving about 1 cup of pasta water.
⏱️ 15 min - 7
Once the pork is cooked, remove it from the Dutch oven and shred it using two forks. Return the shredded pork to the sauce in the Dutch oven. Add the cooked al dente pasta and 1/4 cup of chopped fresh parsley. Stir well to combine, ensuring the pasta is thoroughly coated with the sauce and pork. If the sauce seems too thick, add a splash of the reserved pasta water.
⏱️ 10 min - 8
Preheat your oven to 400°F (200°C). Transfer the pasta and pork mixture to a large oven-safe pan or baking dish. Sprinkle with 1/2 cup of freshly grated Parmesan cheese.
⏱️ 5 min•🌡️ 400 - 9
Bake for 15-20 minutes, or until the edges of the pasta and pork are crispy and golden brown, and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 400 - 10
Remove from the oven. Drizzle with 1 tablespoon of olive oil and garnish with additional freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 2 min