Rigatoni with Pork Ragout – Recipe

INGREDIENTS

• One 3-pound pork shoulder roast cut into 3-inch chunks
• 1 1/2 tablespoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 8 sprigs thyme
• 2 sprigs rosemary about 6 inches each
• 1 bay leaf fresh or dried
• 2 medium Spanish onions sliced thin (about 4 cups)
• 5 cloves garlic chopped
• 1 cup white wine
• 1/2 cup chicken broth
• One 28-ounce can crushed tomatoes
• 3- inch piece Parmesan rind
• Pinch red chile flakes
• 1/4 cup extra-virgin olive oil plus for drizzling
• 1 pound rigatoni pasta
• 6 tablespoons freshly grated Parmesan plus more as desired
• Arugula for garnish, optional