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Orecchiette with Pork Sugo

Orecchiette with Pork Sugo

Upgrade your usual marinara with rich braised pork for elevated comfort
pork pasta
Everyone wants to be better in the New Year, that’s why we make resolution that we may (or may not) keep to — hey, it’s the thought that counts right? We’ve got an easy way to get a head start on 2019, eat some traditionally “lucky” foods. There are some old traditions that claim there are certain foods to eat on New Year's Day for good luck that people still follow today. This recipe includes two of those foods: pork, considered to be a lucky meat the pig being fatty which represents prosperity, so eating pork on New Year's Day is meant to bring you wealth in the New Year.
Orecchiette with Pork Sugo
Upgrade your usual marinara with rich braised pork for elevated comfort
  • Prep Time : 10 min.
  • Cook Time : 15 min.
  • Total Time : 25 min.
  • Makes 4 plates


  • 2 lbs Boneless Pork Shoulder
  • 6 Tbsp. Olive Oil
  • 4 stalks Celery, diced
  • 2 Medium Carrot,diced
  • 1 White Onion, diced
  • 2 Tbsp. Tomato Paste
  • 1 cup Dry White Wine
  • 1/2 cup Heavy Cream
  • 8 cloves Garlic, peeled and thinly sliced
  • 3 Sprigs Thyme
  • 1 Sprig Rosemary
  • 1 Bay Leaf
  • 1 Lemon, juiced
  • 8 oz. Orecchiette or other dried Pasta
  • 3 Tbsp. Butter
  • ¼ lb. Pecorino Oro Antico, grated
  • 2 Jars (36 oz.) Masseria Mirogallo Peeled Tomatoes, crushed
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Directions for Pork Sugo

  1. Preheat an oven to 300F. To braise the pork shoulder, begin by heat a large dutch oven or braising pan over medium-high heat. Season the pork liberally, with at least 2 tablespoons of kosher salt, the place into the pot. Brown the pork on all sides, this should take about 15 minutes.
  2. Once brown, remove the pork and add the onion, celery, and carrot. Season with salt. Cook over medium heat for about 8 minutes, until just soft. Add the tomato paste and cook for another 5 minutes, until the paste has taken on a brown color. Add the white wine to deglaze the pan and cook for 1 minute.
  3. Add the tomatoes, heavy cream, and herbs, then place the pork back to the dutch oven. If the meat isn’t covered at least half-way with liquid, add water to compensate.
  4. Cover and bake until the pork is fork tender, about 2 hours.
  5. Once the pork is cooked, remove the meat and shred it into small pieces. Remove the herbs and bay leaf. Add the meat back to the sauce. Add the lemon juice, then check for seasoning. Keep warm to serve with the pasta, or freeze for up to 3 months.

Directions for Pasta

  1. Bring a large pot of water to a boil and season liberally – about ½ cup of kosher salt for every 4 quarts of water.
  2. Add the pasta and cook until al dente, about 10 minutes.
  3. In a separate large pan, heat up about 1 quart of the sauce.
  4. Once the pasta has cooked, drain – reserving some pasta water – and add to the sauce.
  5. Add the butter.
  6. Swirl the pasta in the pan until thoroughly coated. If the sauce is too thick, add some the pasta water.
  7. Portion onto four plates and garnish with the grated pecorino.

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Pecorino Oro Antico
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Frantoia Extra Virgin Olive Oil 1Ltr