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Thursday, May 24, 2012

Penne with Pork Sugo

Sugo .. ever heard of it?  If not, Sugo actually means juice or gravy... so this is just a fancy name for a pork gravy.  And, gravy, if you don't know, is what a lot of Italian's call pasta sauce.  I think Sugo is so much more exotic than sauce or gravy, don't you agree?

When I went to the store, I could not find pork shoulder... it might sound strange, but I'm serious.  I thought I must have stepped into a time warp or something because they ALWAYS have pork shoulder.  But, sure enough, it was true... and the recipe called for pork shoulder.. what the heck was I going to do?  I scoured the pork choices and noticed a package of boneless pork sirloin - I grabbed it and hoped for the best.  I don't know how the pork shoulder would have been like, but trust me, my choice was perfect.  The meat was melt in your mouth perfect to be exact!  Actually, I think you could use just about any cut of pork... it simmers in the sauce for a couple hours so it's bound to get tender and melt in your mouth good!

Penne with Pork Sugo
Adapted from Food and Wine
Printable Recipe 
Ingredients:
2 teaspoons olive oil
1 carrot, chopped
1/2 sweet onion, chopped
1 jalapeno, chopped
2 garlic cloves, finely minced
1 lbs boneless pork sirloin roast, cut into bite size chunks
28oz can tomato puree
1 cup chicken broth (plus more to thin sauce if needed)
4 thyme sprigs
1/4  cup dry red wine
2 teaspoons dried parsley
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
pinch of sugar
salt and pepper to taste
10-12oz Penne pasta (or pasta of your choice)

Directions:
In a Dutch oven, over medium heat, heat the oil.  Add the carrot and onion and saute for 5.  Add the jalapeno and saute another 2 minutes.  Add the garlic and saute one more minute.  Add the pork and cook until brown, another 5-8 minutes.  Slowly stir in the tomato puree and chicken broth.  Add the wine, thyme sprigs, parsley, oregano, red pepper flakes, and sugar.  Stir to combine.  Season with salt and pepper.  Reduce heat to simmer and cover.  Simmer on low for 3 hours or until the pork is melt in your mouth tender.

Meanwhile, cook the pasta according to the package directions; drain.  Toss the pasta with the sugo and serve immediately.  Enjoy!

One Year Ago:  Spicy Stir Fried Pork with Garlic and Chiles
Two Years Ago:  Grilled Island Chicken

14 comments:

Big Dude said...

When I saw the title, I thought it was a typo but I do think it sounds classier than sauce or red gravy. It sounds super good and I like one-pot meals and Bev loves pork cooked to the falling apart point. As a BBQer, I always have a Boston butt or five in the freezer. The stores use them as come-on specials and I load up when they get down around $1.40 (used to be 98 cents)

Andrea the Kitchen Witch said...

Looks so good! Slow simmered pork is one of the best things on earth. Adding tomato sauce is a great idea :) Totally bookmarking this one, I can see family happiness happening after making this one!

Inside a British Mum's Kitchen said...

this looks mouthwatering - love that you use a "proper" cut of meat - not ground pork - great recipe!
Mary x

Yenta Mary said...

Oh, that looks so amazing! This has to have had unbelievable flavor!!!

Lynda said...

This looks so good to me right now...Sugo sounds so much more interesting than gravy. I once had a sauce that had pork chops cooked in it, and it was delicious with the tender fall-aprt meat, so I know yours would taste amamzing as well.

Georgia | The Comfort of Cooking said...

What a great comfort food dish, Jenn! This reminds me of the meals I grew up with... totally takes me back! I'll have to try your recipe sometime. Thanks for sharing!

Suzie said...

This looks so good. And Sugo does sound so much better :)

Cranberry Morning said...

Gee, when I first saw the title, I thought Sugo was the name of a small car that sucks! ;-)

This looks fantastic, Jenn, and you've introduced me to yet another word in the culinary lexicon with which I was totally unfamiliar!

Mary said...

So, are you eating the pork in chunks? Or do you mostly shred it in the sauce just before serving? It sounds delicious!

Jenn said...

Mary, I'm leaving the pork in small chunks, and when you put your fork in it, it just shreds perfectly. You can always cut them in bigger chunks, cook it, then remove, shred and add back to the pot if that is more of the texture you are going for.

Pam said...

I am thinking I need to make this ASAP. It looks hearty and delicious.

Debra said...

Oh my! That looks delicious. I can't really buy pork where I live, crazy, I know, but one day I will make this!

Miss Meat and Potatoes said...

Oh my GOSH. Why don't more people love pork like we do? They are missing out! This is genius. I will make it as soon as Kris gets over being 'pulled porked' to death... I got a little crazy stretching leftovers into quesadillas, sandwiches, baked eggs... I felt like Bubba from Forest Gump. Anyway - great job Jenn!

Lea Ann said...

What's up with no pork shoulder?????? :) Pasta and pork? AND gravy??? omg good.