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Pasta Please

Chef Philip Mariano of Josephine Estelle shares their Pork Sugo & Chiles

photos by jeffery johnston

Pork Sugo & Chiles

¼    cup olive oil
4    slices bacon, coarsely chopped
1    cup pancetta, coarsely chopped
1     cup mixed cured meats (e.g., sopressata, salami, prosciutto), coarsely chopped
2    yellow onions, chopped
1    fennel bulb, chopped
1    carrot, chopped
½    bunch celery, chopped
3    cloves garlic, smashed
2    Serrano chiles, seeded and chopped
2    cups dry red wine
2    cans whole plum tomatoes (28 ounces each)
1    box pasta (served with housemade rigatoni at  the restaurant)  
For Plating
6    ounces bacon, diced
6    ounces Pancetta, diced small
1    pinch red pepper flakes
1     serrano chile, thinly sliced with seeds
Parmigiano- Reggiano, freshly grated to taste
To make the sugo, warm a Dutch oven over high heat and add olive oil. Add bacon, pancetta and mixed cured meats and sauté until browned, about 10 minutes. Use slotted spoon to transfer the meats to a plate. Add onions, fennel, carrot, celery and garlic to pot and sauté until caramelized, about 5 minutes. Stir in chiles. Add wine and simmer until reduced by half.

Add canned tomatoes with their juice, then fill one empty tomato can halfway with water and add to pot. Bring liquid to a boil. Reduce heat so that the sauce just simmers and cook until vegetables are soft and sauce is fully flavored, about 45 minutes. In batches, if necessary, transfer sauce to a blender and blend until smooth. Pour into a clean saucepan and set aside.

Bring a large pot of salted water to a boil. When water is boiling, drop in pasta and cook until not quite al dente, 7-9 minutes. Meanwhile, warm a large frying pan over medium-high heat and add 2 good glugs (about 2 Tablespoons) of olive oil. When oil is hot, add bacon and pancetta and sauté until fat is rendered and meat is crisp, about 5 minutes. Do not drain fat.

Drain the pasta, reserving a little cooking water, and add the pasta to the pan along with pepper flakes. Toss pasta in fat to coat it well. Add the sugo and toss to coat the pasta well, adding a small amount of reserved cooking water if needed to loosen the sauce.

Divide contents of the pan among warmed plates. Top with the serrano chile slices and Parmigiano-Reggiano cheese and serve right away.

Serves 4

Josephine Estelle
Inside the Ace Hotel
600 Carondelet St.






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