Baked Campanelle with Pork Sugo

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In Italian cuisine, a sugo is an Italian gravy (ragu) or sauce that normally has tomatoes, garlic and red wine within. This baked capanelle with pork sugo is a great alternative to the usual baked pasta dishes since it is not heavy and packed with cheese like most baked past dishes, but still very delicious and satisfying. Check out the recipe below.

Season the pork on all sides with the salt and pepper. In a large pot or cast-iron skillet, heat the olive oil until hot and brown the pork on all sides, about 3-4 minutes on each side.  Remove the pork from pan and place to the side

Add the carrots, celery and onion to the pan and cook until softened. Add the garlic, thyme, oregano and red pepper, cook for another 2-3 minutes.

Add the wine and tomatoes with juice and bring up to a boil and have reduce until half. Add the chicken stock, stir and bring up to a light boil. Add the pork back to the pan and cover with foil. Place in a 375F oven for 2-1/2 hours or until pork is tender

 Once the pork is tender, remove from pan. Using two forks shred the pork into bite size pieces. With a slotted spoon, add the vegetables and about 1 cup of the juices from the pan into a food processor or blender and puree into a fine sauce.

Mix the pork and the sauce together then add the pasta and spread in a baking dish. Top with parmesan cheese and parsley on top and bake for 30-35 minutes in a 375F oven. Let the pasta stand for about 5-10 minutes before serving. Should serve about 4-6 people.

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