Author Notes
We all know that pasta can be the ultimate comfort food and paired with succulent pork, rosemary and tomato, it's over the top! Make the sauce early in the day and then finish off just before serving. —inpatskitchen
Ingredients
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1 pound
pork belly strips cut into a half inch dice
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1 cup
finely diced onion (1 medium)
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2
large cloves garlic, minced
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2
sprigs fresh rosemary
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
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1/2 cup
dry white wine
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28 ounces
canned whole San Marzano tomatoes
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3 cups
chicken broth plus more if needed
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2 teaspoons
minced fresh rosemary leaves plus a little more for garnish
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10 ounces
pappardelle
Directions
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In a large skillet (14 inches) place the pork belly pieces in and over medium-low heat, start rendering the fat from the pork slowly. Once about 1/3 cup of fat is rendered, raise the heat and brown the pieces. Remove the pork with a slotted spoon to paper toweling.
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Remove all but about 2 tablespoons of fat from the skillet and add the onion and garlic and sauté until soft and fragrant.
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Add the wine and stir, scraping up any browned bits on the bottom of the pan. Crush the tomatoes and add them along with one cup of the broth, the rosemary sprigs, salt, black pepper and crushed red pepper if using.
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Return the pork to the skillet, bring up to the boil and then down to a gentle simmer. Cover and simmer for 45 minutes to an hour, stirring occasionally, until the pork is fork tender. Remove the rosemary sprigs.(at this point you can take a break and finish everything off just before serving)
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When you're ready to eat, add another cup of chicken broth to the mix along with the 2 teaspoons of minced rosemary. Bring up to a boil and add the pasta. Stir constantly while the pasta is cooking, adding more chicken broth to loosen everything up until the pasta is cooked. This could take from 5 to 10 minutes depending on your pasta.
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Serve immediately in shallow bowls garnished with a few minced rosemary leaves.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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