Whole peeled San Marzano tomatoes 2 x 28oz cans, 800g each
Tomato paste 1 tbsp
Fresh basil leaves 8 to 10, torn
Fine sea salt to taste
Black pepper to taste
Carrot 1 medium, very finely grated
Parmigiano rind 1 small piece
Rigatoni or ziti 1 lb – 450g
Mozzarella, well drained and torn
2oz – 60g Parmigiano Reggiano, finely grated
1 pork spare rib (Optional)
Step 1
In a large heavy pot over low to medium heat, heat with a touch of olive oil.
Step 2
Brown the pork until nicely brown all over for maximum flavour. Set aside
Step 3
Add a drizzle of olive oil, (Don’t add oil if pork released a lot of fat) then the onion and cook gently for 5 to 7 minutes until soft and sweet, no colour, the colour will be the (fond) brown from the pork.
Step 4
Add the garlic and cook for 1 minute until fragrant.
Step 5
Stir in the tomato paste and cook it out for 1 minute until aromatic.
Step 6
Add the tomatoes with all their juices, crushing them by hand as they go in or in the pot with a flat spoon or utensil.
Step 7
Season lightly with salt and pepper. Add the grated carrot, the cooked pork and Parmigiano rind.
Step 8
Bring to a very gentle simmer, then reduce to low and leave uncovered.
Step 9
Cook slowly uncovered for 2 to 3 hours at the lowest setting, stirring occasionally so it doesn’t catch.
Step 10
Add the basil in the last 15 minutes.
Step 11
Remove the pork and Parmigiano rind. Taste and adjust seasoning.
Step 12
If using the pork, dice and sauté until slightly crisp.
Step 13
Cook the pasta very al dente, about 3 minutes less than normal.
Step 14
Toss the hot pasta with the warm sauce and a splash of pasta water, and handful of Parmesan. It should look slightly loose, not tight.
Step 15
Fold through half the mozzarella. Tear it, don’t slice it.
Step 16
Transfer to a greased baking dish.
Step 17
Top with the remaining mozzarella, Parmigiano and the diced pork.
Step 18
Bake at 400°F – 200°C for 15 to 20 minutes, until bubbling and lightly golden.
Step 19
Finish with a drizzle of olive oil and fresh basil.
Rest 5 minutes, then serve.
**Notes**: He doesn’t say this, but the pork “spare rib” he is using here appears to be what are called “country style ribs” in the US (they are strips cup from the shoulder). I wish he made a note about this but he doesn’t. I think pork belly would also be nice here.
Short-on-the-Outside
This looks delicious, and although the pork getting crispier adds texture, but does the baking part run the risk of making the top pasta “crunchy?”
3 Comments
Source: [Recipe 30](https://recipe30.com/tomato-pasta-bake.html/)
Extra virgin olive oil 1 to 2 tbsp
Brown onion 1 medium, very finely sliced
Garlic cloves 3, peeled and minced
Whole peeled San Marzano tomatoes 2 x 28oz cans, 800g each
Tomato paste 1 tbsp
Fresh basil leaves 8 to 10, torn
Fine sea salt to taste
Black pepper to taste
Carrot 1 medium, very finely grated
Parmigiano rind 1 small piece
Rigatoni or ziti 1 lb – 450g
Mozzarella, well drained and torn
2oz – 60g Parmigiano Reggiano, finely grated
1 pork spare rib (Optional)
Step 1
In a large heavy pot over low to medium heat, heat with a touch of olive oil.
Step 2
Brown the pork until nicely brown all over for maximum flavour. Set aside
Step 3
Add a drizzle of olive oil, (Don’t add oil if pork released a lot of fat) then the onion and cook gently for 5 to 7 minutes until soft and sweet, no colour, the colour will be the (fond) brown from the pork.
Step 4
Add the garlic and cook for 1 minute until fragrant.
Step 5
Stir in the tomato paste and cook it out for 1 minute until aromatic.
Step 6
Add the tomatoes with all their juices, crushing them by hand as they go in or in the pot with a flat spoon or utensil.
Step 7
Season lightly with salt and pepper. Add the grated carrot, the cooked pork and Parmigiano rind.
Step 8
Bring to a very gentle simmer, then reduce to low and leave uncovered.
Step 9
Cook slowly uncovered for 2 to 3 hours at the lowest setting, stirring occasionally so it doesn’t catch.
Step 10
Add the basil in the last 15 minutes.
Step 11
Remove the pork and Parmigiano rind. Taste and adjust seasoning.
Step 12
If using the pork, dice and sauté until slightly crisp.
Step 13
Cook the pasta very al dente, about 3 minutes less than normal.
Step 14
Toss the hot pasta with the warm sauce and a splash of pasta water, and handful of Parmesan. It should look slightly loose, not tight.
Step 15
Fold through half the mozzarella. Tear it, don’t slice it.
Step 16
Transfer to a greased baking dish.
Step 17
Top with the remaining mozzarella, Parmigiano and the diced pork.
Step 18
Bake at 400°F – 200°C for 15 to 20 minutes, until bubbling and lightly golden.
Step 19
Finish with a drizzle of olive oil and fresh basil.
Rest 5 minutes, then serve.
**Notes**: He doesn’t say this, but the pork “spare rib” he is using here appears to be what are called “country style ribs” in the US (they are strips cup from the shoulder). I wish he made a note about this but he doesn’t. I think pork belly would also be nice here.
This looks delicious, and although the pork getting crispier adds texture, but does the baking part run the risk of making the top pasta “crunchy?”
Looks amazing