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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
Sources:
- Main Image & Recipe: Giadzy