Ingredients
- 2 cups whole-milk ricotta
- 1/4 teaspoon salt, plus more
- 2 tablespoons extra-virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup finely chopped fresh parsley
- 3/4 teaspoon lemon zest
- freshly ground black pepper
- 4 pounds pork neck bones, cut into 2-inch pieces
- kosher salt and fresh ground black pepper
- 4 (28-ounce) cans whole peeled tomatoes, divided
- extra-virgin olive oil
- 6 cloves medium garlic, roughly chopped, divided
- 1½ large yellow onion, diced
- crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1/4 teaspoon dried Italian oregano
- water, to thin sauce
- 2 pounds dried bucatini
- grated Parmigiano-Reggiano, for serving
Chef notes
Aside from the fact that it is my ultimate comfort food, I learned this recipe from my Nana Kay. It reminds me of Sunday dinners at her house. It was always a crowded, fun, happy day where I'd get to see and play with my many cousins, and we would eat a delicious meal together. Every time I make this dish, I am transported back to my Nana's house. An added bonus: The recipe only requires one pot and a few ingredients, so you can really focus on your family and friends when making this for them. It also freezes well and can be made in advance as it tastes amazing the next day.
Technique tip: To prevent the sauce from becoming greasy, be sure to skim the fat that rises to the top while it's simmering.
Swap option: Pasta can be swapped out for polenta.
Preparation
For the whipped ricotta:
1.Place ricotta and salt in a medium bowl.
2.Using a stand or hand mixer, whip ricotta, adding in olive oil and cream until it is light and fluffy.
3.Stir in parsley and lemon zest, and season with salt and pepper, to taste.
For the pasta and sauce:
1.Season the neck bones with salt and pepper; set aside.
2.Using a blender, puree half of the tomatoes; set aside.
3.In a large stockpot, heat a few tablespoons of olive oil over medium-high heat. Add approximately 2 cloves of garlic and neck bones in a single layer (do in batches if necessary) and brown evenly on both sides. Remove from pot and set aside.
4.Add more olive oil and onions, and sauté until almost translucent, approximately 3 to 5 minutes.
5.Add remaining garlic and sauté another 2 to 3 minutes until fragrant and golden.
6.Add red pepper flakes (if using) and stir in tomato paste.
7.Add the whole tomatoes and break up with wooden spoon.
8.Next add pureed tomatoes, dried oregano and a couple teaspoons of salt, and give it a good stir.
9.Place neck bones into sauce, stir and reduce to medium heat; it should be at a low simmer.
10.Simmer uncovered for 3 to 4 hours, until meat is falling off the bones. Stir the sauce occasionally while simmering. As the sauce simmers, skim off any fat that rises to the top. Taste occasionally and season with salt as you go. If sauce starts to get too thick, thin it out with water, adding a little at a time and continue to simmer.
11.Once sauce is done, remove neck bones to serve on the side. Season to taste with salt and pepper.
12.Fill a large stock pot with water and bring to a boil. Once boiling, add a few tablespoons of salt. Add bucatini and give it a good stir. Then cook per package directions to al dente. Drain.
To serve:
Add a few ladles of sauce to the bottom of the serving dish, top with cooked pasta, add more sauce and toss. Serve with freshly grated Parmigiano-Reggiano, red pepper flakes and whipped herb ricotta.
