Entree: Italy – Calabria – Pasta alla Corte d'Assise (Calabrian pasta with a spicy pork ragù featuring ’nduja, olives, and Pecorino)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 12 oz (340 g) rigatoni or mezze maniche pasta
- 1 lb (454 g) ground pork
- 3 oz (85 g) pancetta, diced
- 3 tbsp (45 g) ’nduja (Calabrian spicy spreadable salami)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry red wine
- 14 oz (400 g) canned crushed San Marzano tomatoes
- 1/2 cup (75 g) black olives, pitted and halved (preferably Gaeta)
- 1 tbsp (15 g) capers, rinsed and drained
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) red pepper flakes (optional for extra heat)
- 1 tsp (6 g) salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) reserved pasta cooking water
- 1/2 cup (50 g) freshly grated Pecorino Romano, plus more for serving
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it renders fat and begins to crisp, about 4–5 minutes. Add the chopped onion and cook until translucent.
2. Add the minced garlic and cook 1 minute, then add the ground pork and brown, breaking it up with a spoon until no longer pink.
3. Stir in the ’nduja and cook 1–2 minutes until it melts into the meat. Pour in the red wine to deglaze, scraping up browned bits; simmer until the wine reduces by half.
4. Add the crushed tomatoes, olives, capers, oregano, red pepper flakes if using, salt, and pepper. Reduce heat to low and simmer gently, partially covered, 25–35 minutes to meld flavors, stirring occasionally. Add a splash of water if sauce becomes too thick.
5. Meanwhile bring a large pot of salted water to a boil and cook the pasta until just shy of al dente according to package instructions. Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
6. Add the drained pasta to the ragù along with 1/2 cup (120 ml) reserved cooking water and toss over medium heat until pasta finishes cooking in the sauce and the mixture is glossy, adding more pasta water as needed to loosen.
7. Stir in the grated Pecorino Romano and chopped parsley, adjust seasoning, and remove from heat.
8. Serve immediately with extra Pecorino at the table and an additional sprinkle of parsley.