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Tagliatelle with Pork Ragu
Karen Acunowicz's Pulled Pork & Polenta + Tagliatelle with Pork Ragu + Pressed Cubano Sandwiches
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This dish always reminds me of the time I spent living in Italy, especially my visits to Tuscany. It's an easy weeknight dish that feels luxurious and always transports me. The tender pork, bright tomatoes and fresh parsley make this simple sauce exceptional.

Swap option: Use dried spaghetti or linguini instead of the fresh tagliatelle.


    • 1/4 cup olive oil
    • 1 clove garlic, sliced
    • 1 tablespoon thyme, chopped
    • 1 teaspoon Kosher salt
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon freshly ground black pepper
    • 1 cup whole peeled San Marzano tomatoes, passed through a food mill
    • 1 cup shredded pork
    • 1 pound fresh tagliatelle pasta
    • 1 tablespoon butter
    • 1/2 cup chopped fresh parsley
    • 1/2 cup grated Parmigiano Reggiano


1. To a cold, heavy bottomed frying pan add the olive oil, sliced garlic, kosher salt, crushed red pepper flakes, black pepper and chopped thyme.

2. Turn the heat on to medium until garlic starts to brown, about 1 minute. Add tomatoes and reduce the heat to low. Add in the shredded pork and simmer for 3 minutes.

3. In a large pot bring 4 quarts of water to a rolling boil. When boiling, add the pasta and cook for 3 minutes.

4. Drain the pasta, reserving some of the pasta water. Add to the ragu and cook, tossing in the pan for 1-2 minutes. Add the butter and parsley and toss to incorporate.

5. Divide between 4 plates, top with Parmigiano Reggiano and serve.

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