Serves 4
60 min
Pork Belly Pappardelle Pasta
Recipe GLPRb06e670c47947c
This rustic Mediterranean pasta features tender diced pork belly slowly braised with aromatics, tomatoes, and white wine to create a rich, savory sauce. Wide ribbons of pappardelle are tossed with the succulent meat and fragrant tomato-rosemary braise for a comforting yet elegant main course.
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Ingredients
1 pound pork belly, cut into ½-inch dice
1 medium onion, finely diced
2 large cloves garlic, minced
2 sprigs fresh rosemary
1 teaspoon salt
½ teaspoon black pepper
¼ to ½ teaspoon crushed red pepper flakes, optional
½ cup dry white wine
28 ounces canned whole San Marzano tomatoes
3 cups chicken broth, plus more as needed
2 teaspoons minced fresh rosemary leaves
10 ounces pappardelle pasta
Fresh rosemary leaves for garnish
Directions
Heat a large heavy-bottomed pot over medium-high heat. Add the diced pork belly and cook, stirring occasionally, until the fat renders and the meat begins to brown, about 8–10 minutes. Drain off excess fat if needed, leaving about 2 tablespoons in the pot.
Add the finely diced onion to the pot and sauté until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes.
Add the canned San Marzano tomatoes with their juices, breaking them up gently with a spoon. Stir in the chicken broth, rosemary sprigs, minced rosemary leaves, salt, black pepper, and red pepper flakes if using.
Bring the mixture to a simmer, then reduce heat to medium-low. Partially cover and simmer for 25–30 minutes, stirring occasionally, until the pork belly is very tender and the sauce has thickened. Add more broth if the sauce becomes too thick.
While the braise is cooking, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Drain and set aside.
Remove the rosemary sprigs from the sauce. Taste and adjust seasoning with salt and pepper as needed.
Divide the cooked pappardelle among four bowls. Ladle the pork belly ragù generously over the pasta, ensuring each portion gets plenty of meat and sauce. Garnish with fresh rosemary leaves and serve immediately.
