1 tablespoon extra-virgin olive oil
1 pound spicy Italian pork sausages
(about 4)
2 pounds boneless pork shoulder,
cut into 2½- to 3-inch chunks
Kosher salt
2 medium yellow onions,
halved and thinly sliced
4 large garlic cloves, thinly sliced
1 teaspoon dried red pepper flakes
3 cups dry white wine
1 (28-ounce) can peeled whole
tomatoes
1 pint cherry tomatoes, stemmed
2 anchovy fillets, coarsely chopped
1 tablespoon fish sauce
1 pound farfalle pasta
2 tablespoons unsalted butter,
at room temperature
1 cup finely grated parmesan cheese
1 tablespoon red wine vinegar
½ cup fresh basil leaves1.Preheat the oven to 350 ̊.- Cook the sausages: Heat a Dutch oven
over high heat and add the olive oil. Use a
pair of metal tongs to arrange the sausages
in a single layer in the hot oil. Reduce the
heat to medium and brown the sausages
on all sides until they are cooked through,
8 to 10 minutes. Transfer the sausages
to a plate and set aside. - Cook the pork shoulder: Season the
chunks of pork shoulder on all sides with
salt. Add the pork to the Dutch oven in
a single layer and brown it on all sides,
5 to 8 minutes on each side. Stir in the
onions, garlic and red pepper flakes. Cook,
stirring occasionally, until the onions are
translucent, 8 to 10 minutes. Add the
white wine and cook, stirring often, until
all of the liquid cooks out, 12 to 15 minutes.
Stir in both the canned and fresh tomatoes,
along with the anchovy fillets and fish sauce.
Cover the pot and place it in the center of
the oven. Cook until the meat is tender when
pierced with the tip of a knife, 2 to 2½ hours.
4. Finish the meat: Remove the pot
from the oven and use a large spoon
to skim off any excess fat or impurities
from the surface. Let the sauce rest
on the stovetop on low heat while you
cook the pasta.
5.Cook the pasta: Fill a large pot with
4 quarts water and bring it to a rolling boil
over high heat. Add 4 tablespoons salt and
bring the water back to a boil. Taste the
water. It should be salty like seawater.
Add the pasta and cook, stirring it with a
large slotted spoon to ensure it does not
clump or stick to the pot, until it is al dente,
8 to 10 minutes. Drain the pasta, place it
in a large bowl and toss it with the butter
and a pinch of salt.
6.Finish the dish: Stir the sausages into
the sauce and then stir in the parmesan,
red wine vinegar and basil leaves. Taste
for seasoning. Divide the pasta among
individual bowls and serve the sauce and
meat ladled over it, or serve it in a large
bowl family-style.
PORK SHOULDER PIZZAIOLA ACTIVE: 1½ hr l TOTAL: 3½ hr l SERVES: 6 to 8
hen chef and Chopped judge Alex
Guarnaschelli set out to write her third
book, Cook with Me, she organized it around
a simple idea: What are her favorite dishes to make
at home when she’s off duty? That meant featuring
some newer recipes (like her naturally colored red
velvet cake) alongside dishes from her childhood,
like pork pizzaiola. Alex’s mom, legendary cookbook
editor Maria Guarnaschelli, used to make the hearty
Neapolitan dish the moment the temperature dipped
even slightly. “It was such a strange, indulgent thing,
this pot of meat,” Alex says, “but somehow it made
sense.” To update the pizzaiola, Alex used pork
shoulder, which is fattier and less expensive than the
pork chops her mom favored, and she added fish sauce
for an unexpected layer of flavor. The dish is delicious
on its own or ladled over pasta, polenta or meatballs.Find more
recipes from
Alex in her new
book, Cook
with Me ($35,
Clarkson Potter)...
OCTOBER 2020 ●FOOD NETWORK MAGAZINE 87
weekend
cookingREPRINTED WITH PERMISSION FROM
COOK WITH ME: 150 RECIPES FOR THE HOME COOK
BY ALEX GUARNASCHELLI, COPYRIGHT © 2020.
PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE. PORTRAIT: JOHNNY MILLER.w
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When choosing a pasta for this
pizzaiola, pick one with crevices that
can catch sauce I like farfalle best