ItalianRoman
Paccheri with Pork Rib Sauce
by Gambero Rosso · 452K subscribers on YouTube
A rich and rustic pasta dish from Giorgione, featuring paccheri pasta tossed in a slow-cooked pork rib sauce made with aromatic vegetables, white wine, and tomato, finished with Parmigiano Reggiano.
- Difficulty
- medium
Ingredients
11 items- Pork RibsPork rib tips including bones, cartilage, and fat; use the tail bone if available
- Celeryto taste, roughly chopped
- Carrot1 medium, roughly chopped
- Onion1 large sweet onion, roughly chopped
- Coarse Saltto taste
- Black Pepperfreshly ground, to taste
- White Wineabout half a bottle
- Extra Virgin Olive OilMoraiolo or other high quality, generous amount
- Tomato Passatahomemade passata or crushed tomatoes, to taste
- Paccherienough for 4 servings (about 400g)
- Parmigiano Reggiano (36 Mesi)grated, to taste
Method
- Prepare the pork rib tips: cut them into pieces, keeping some fat and cartilage. Include the tail bone if available.
- Prepare the aromatic base: peel and roughly chop celery, carrot, and onion. There is no need for fine dicing as the long cooking will break them down.
- Place the pork pieces and bones in a pot. Add the chopped vegetables, a pinch of coarse salt, and freshly ground black pepper.
- Pour in white wine (about half a bottle) and then add a generous amount of extra virgin olive oil.
- Turn on the heat and brown everything, stirring occasionally, for about 45 minutes until nicely caramelized.
- Add the tomato (preferably homemade passata) and stir well to incorporate. Season with a little more salt and pepper, and a drizzle of raw oil.
- Cover and simmer for about one hour, until the meat is tender and the sauce is rich.
- Meanwhile, bring a large pot of salted water to a boil and cook the paccheri pasta until al dente.
- Remove the meat and bones from the sauce. Pull off any meat from the bones and return it to the sauce, discarding the bones.
- Drain the pasta and transfer it to the sauce. Toss well to coat the paccheri with the sauce.
- Plate the pasta, finishing with a generous grating of Parmigiano Reggiano (36 months aged). Serve with a few pieces of meat on top.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
