Author: laurenrhill

Directions

Heat the butter in a large Dutch oven over medium heat. Add onion, carrot and celery and cook until soften, but not browned. Add garlic and cook for an additional minute. Remove and set aside. Cut pork shoulder into three equal pieces and season all over with salt and pepper. Add olive oil to Dutch oven and sear pork for 3 to 4 minutes on each side. Moisten with the wine and cook until reduced. Season with salt and pepper. Return the cooked onion, carrot, celery and garlic back into the Dutch oven. Add broth, bay leaves, tomato paste, tomato puree, and whole tomatoes, including juice, and stir together.

Simmer for 2 hours or until the pork is tender. Remove pork and shred with two forks. Add shredded pork back into the sauce and adjust seasoning if needed.

Directions

Heat olive and butter in a sauté pan over medium heat. Once hot add the shallots and sauté until soft and translucent. Add chopped mushroom, garlic and wine to pan. Cook down until mushrooms have softened and wine has reduced. Turn off heat and add mascarpone and Romano and mix until combined. Set aside and let cool. Add cooled mushrooms to a food processor and pulse until smooth. Scoop mushrooms into a pipping bag.

Using homemade pasta dough, roll it out into thin flat sheets using a pasta sheet roller. Start with the widest setting and pass through about 5 settings.

Lay one sheet of pasta down on a lightly floured surface. Pipe about 1 teaspoon of the mushroom mixture onto the pasta sheet 2-inches apart. Use egg white on the edge of each ravioli to help seal. Place another sheet on top and using a ravioli cutter, cut out each individual ravioli.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add ravioli and cook for about 4 minutes or until they began to float at the top.

Meanwhile, in a heavy bottomed sauté pan over medium heat add olive oil, butter, garlic and pepper. Whisk frequently and watch carefully as brown specs begin to form and nutty aroma. Remove from heat, discard garlic and pour into a separate bowl to stop the butter from cooking.

Drizzle brown butter sauce over cook ravioli and top with a generous helping of Romano.

Directions

Open the can of tomatoes. Using a colander set over a medium bowl, drain the liquid, separating the solids from the juices. Reserve liquid.

In a heavy bottom saucepan add olive oil and smashed garlic and red pepper flakes. Set over medium heat stirring often until garlic is golden brown, about 1 minute. Add anchovies and cook until they start to break down and dissolve. Add drained tomatoes. Cook until tomatoes are darkened in color and start to break down, about 10 minutes. Once tomatoes have begun to caramelize mash them with the back of a wooden spoon turning them into a thick paste. Add wine and bring to a boil. Once wine has reduced add tomato liquid, olives and capers to saucepan. Season with salt. Stir until well combined. Reduce heat to a low simmer and cook sauce for about 20 minutes, stirring occasionally.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot.

Using tongs, transfer spaghetti directly from the pot to the saucepan. Turn the heat back up to medium and toss the spaghetti with the puttanesca sauce. Top with freshly grated pecorino romano.

Directions

Open the can of tomatoes. Using a colander set over a medium bowl, drain the liquid, separating the solids from the juices. Reserve liquid.

In a heavy bottom saucepan add olive oil and smashed garlic. Set over medium heat stirring often until garlic is golden brown. Stir in red pepper flakes, then add drained tomatoes. Cook until tomatoes are darkened in color and start to break down, about 10 minutes. Once tomatoes have begun to caramelize mash them with the back of a wooden spoon turning them into a thick paste.

Add wine, cherry tomatoes and reserved tomato liquid to saucepan. Season with salt and add basil. Stir until well combined. Reduce heat to a low simmer and cook sauce for about 1 hour, stirring occasionally.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot. Reserve pasta water.

Using tongs, transfer spaghetti directly from the pot to the saucepan. Turn the heat back up to medium and toss the spaghetti with the Pomodoro sauce. Add reserved pasta water if needed. Top with freshly grated Pecorino Romano.