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“A delicious adaptation from Mario Batalli's Ragusa Shepherd's Pasta. The peppers lend a very unique sweetness, and the pork is a nice change from regular meat sauce. I made a few changes to his original recipe, including cutting back on oil and replacing green peppers with another colored pepper, and adding more pork.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil until hot, but not smoking.
  2. Add onion and cook until soft.
  3. Add peppers, cook about 10 minutes, or until they have softened.
  4. Add chili flakes.
  5. Stir in pork.
  6. Add white wine.
  7. Cook 3 minutes.
  8. Add tomato paste, tomato sauce, and salt and pepper to taste.
  9. Cook about 20 minutes.
  10. While the sauce simmers, cook pasta to al dente (fusilli or penne pasta is recommended).
  11. Toss noodles with all of the sauce until well-coated. Add some pasta water, if needed, for moisture.
  12. Plate the pasta, top with cheese, and drizzle with olive oil to serve.

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