Entree: Italy – Molise – Fusilli alla Molisana (Fusilli pasta tossed with a slow-simmered Molise pork and tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) fusilli pasta
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch (2.54 cm) pieces
- 8 oz (225 g) sweet Italian pork sausage, casings removed
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 6 oz (170 g))
- 3 cloves garlic, minced (about 0.5 oz (15 g))
- 1 medium red bell pepper, seeded and diced (about 6 oz (170 g))
- 1/2 tsp (2.5 g) crushed red pepper flakes
- 1 tsp (1 g) fennel seeds, lightly crushed
- 1 cup (240 ml) dry white wine
- 28 oz (800 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) low-sodium chicken broth
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- 1/2 cup (50 g) grated Pecorino Romano (or Parmesan)

Show original ingredient measurements

- 12 oz (340 g) fusilli pasta
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch pieces
- 8 oz (225 g) sweet Italian pork sausage, casings removed
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 medium red bell pepper, seeded and diced (about 6 oz / 170 g)
- 1/2 tsp (2.5 g) crushed red pepper flakes
- 1 tsp (1 g) fennel seeds, lightly crushed
- 1 cup (240 ml) dry white wine
- 28 oz (800 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) low-sodium chicken broth
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- 1/2 cup (50 g) grated Pecorino Romano (or Parmesan)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat. Season the pork shoulder pieces with salt and brown in batches until well caramelized; remove and set aside.
2. Add remaining 1 tbsp (15 ml) olive oil, crumble in the sausage and cook until browned. Stir in onion, garlic, and red pepper and cook until softened, about 5 minutes.
3. Add fennel seeds and crushed red pepper flakes; cook 1 minute until fragrant. Deglaze with the white wine, scraping browned bits from the pan, and reduce by half.
4. Stir in tomato paste, crushed tomatoes, chicken broth, bay leaves, and return the browned pork to the pot. Bring to a gentle simmer, cover partially, and cook over low heat for 1 to 1 1/4 hours until pork is tender and sauce has thickened. Adjust seasoning.
5. About 12 minutes before the sauce is ready, bring a large pot of salted water to a boil and cook fusilli until al dente according to package instructions. Reserve 1/2 cup (120 ml) pasta cooking water; drain pasta.
6. Remove bay leaves and either shred the pork pieces into the sauce with forks or leave bite-sized as preferred. Toss the drained fusilli into the sauce, adding reserved pasta water as needed to loosen and coat the pasta evenly.
7. Stir in chopped parsley and half of the grated Pecorino Romano. Serve topped with remaining cheese and extra black pepper.

1. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat. Season the pork shoulder pieces with salt and brown in batches until well caramelized; remove and set aside.
2. Add remaining 1 tbsp olive oil, crumble in the sausage and cook until browned. Stir in onion, garlic, and red pepper and cook until softened, about 5 minutes.
3. Add fennel seeds and crushed red pepper flakes; cook 1 minute until fragrant. Deglaze with the white wine, scraping browned bits from the pan, and reduce by half.
4. Stir in tomato paste, crushed tomatoes, chicken broth, bay leaves, and return the browned pork to the pot. Bring to a gentle simmer, cover partially, and cook over low heat for 1 to 1 1/4 hours until pork is tender and sauce has thickened. Adjust seasoning.
5. About 12 minutes before the sauce is ready, bring a large pot of salted water to a boil and cook fusilli until al dente according to package instructions. Reserve 1/2 cup (120 ml) pasta cooking water; drain pasta.
6. Remove bay leaves and either shred the pork pieces into the sauce with forks or leave bite-sized as preferred. Toss the drained fusilli into the sauce, adding reserved pasta water as needed to loosen and coat the pasta evenly.
7. Stir in chopped parsley and half of the grated Pecorino Romano. Serve topped with remaining cheese and extra black pepper.