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Baked Orecchiette with Pork Sugo

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(333 people have added this recipe to their favorites.)

In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it’s not as heavy and cheesy but still delicious and satisfying.

Pairing Suggestion

Rich, black-fruited Amarone Classico: 2004 Masi Costasera.

Baked Orecchiette with Pork Sugo

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(333 people have added this recipe to their favorites.)
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Baked Orecchiette with Pork Sugo

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Baked Orecchiette with Pork Sugo

An impressive and delicious make ahead dish to serve a crowd. The flavors were rich and very satisfying. I only needed about a pound of the orecchiette as the pork sugo was the star of this show! I will certainly be making this one again.

Posted by: loribhowe on November 5, 2009

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This is, hands down, my favorite Food & Wine recipe. We love to cook this on a Sunday but wait until later in the week to bake it, making it a quick and tasty mid-week meal. In response to one of the other reviews, pork shoulder is pretty fatty, so as I am cubing the meat, I cut off a lot of the fat. You can also skim a lot of the fat off the top of the sauce before returning the shredded meat.

Posted by: muendy on April 26, 2009

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This was just OK. The amount of pasta was overwhelming to the dish. I thought it tasted much like a roast but more prep time. I wouldn't make it again.

Posted by: rottrod on March 14, 2009

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