Baked Orecchiette with Pork Sugo
- Recipe by Ethan Stowell
Pairing Suggestion
Rich, black-fruited Amarone Classico: 2004 Masi Costasera.
Baked Orecchiette with Pork Sugo
- Recipe by Ethan Stowell
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Baked Orecchiette with Pork Sugo
This dish was incredible. I left the pork sauce simmering on the stove for 3 hours instead of 2 and the meat was that much more tender. I halved the recipe and it was still a huge amount of food. I also used less pasta than was called for which helped focus the flavor of the pork sugo. Next time, however, I will likely skim some of the fat off the sauce to make the recipe slightly lighter. Either way, hands down, delicious!
Posted by: brookeroundy on February 1, 2010
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
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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