Pappardelle with Pork Ragù and Burrata

In this recipe, a sauce made from slow-cooked pork is topped with burrata, a ball of fresh mozzarella with a creamy center, for an especially impressive pasta dinner. Fresh pappardelle can be found at many grocery stores and Italian delis, or you can make your own.

Pappardelle with Pork Ragù and Burrata

Ingredients

• 1 1/4 lb. (625 g) boneless pork shoulder, cut into 2-inch (5-cm) cubes
• 1 tsp. dried rosemary, crushed
• Kosher salt and freshly ground pepper
• 3 Tbs. olive oil, plus more for drizzling
• 1 small yellow onion, diced
• 1 carrot, peeled and diced
• 2 garlic cloves, minced
• 1/4 cup (2 fl. oz./60 ml) dry red wine
• 1 can (28 oz./875 g) crushed plum tomatoes
• 1/2 cup (4 fl. oz./125 ml) chicken broth, plus more as needed
• 1 Tbs. balsamic vinegar
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 12 oz. (375 g) fresh pappardelle
• 1 ball burrata cheese (about 10 oz./315 g)
• Fresh basil leaves for garnish

Directions

1. In a large bowl, toss the pork with the rosemary and season with salt and pepper.

2. In a large fry pan or Dutch oven over medium-high heat, warm the 3 Tbs. olive oil. Working in batches, sear the pork until browned on all sides, about 8 minutes per batch. Transfer the pork to a platter and set aside.

3. Add the onion, carrot and garlic to the pan and sauté until softened, 3 to 5 minutes. Season with salt and pepper. Return the pork to the pan and add the wine, tomatoes and chicken broth. Stir to combine and add more broth if necessary so that the pork is mostly submerged in liquid. Reduce the heat to medium and cook, uncovered, until the liquid has reduced slightly and the pork is just starting to turn tender, 20 to 25 minutes. Stir in the balsamic vinegar and rosemary and thyme sprigs. Lower the heat to medium-low, cover the pan and cook, stirring occasionally and adding more broth if necessary to keep the pork mostly covered, for 35 minutes more; the pork should be very tender.

4. Remove the lid and, using two forks, shred the pork into bite-size pieces, discarding any large pieces of fat. Discard the thyme and rosemary sprigs. Continue cooking, uncovered, over medium-low heat for 5 minutes.

5. Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Add the pappardelle and cook until al dente, 2 to 3 minutes, or according to the package directions. Drain the pasta and add to the ragù. Stir to coat the pasta with the sauce.

6. To serve, tear the burrata into four pieces and arrange on top of the pasta. Drizzle lightly with olive oil, garnish with basil leaves and serve immediately. Serves 4.

Williams Sonoma Test Kitchen

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