EASY CROCK POT PORK RAGU OVER SCHIAFFONI
Pasta
Intermediate

EASY CROCK POT PORK RAGU OVER SCHIAFFONI

Slow-cooked pork ragu with tomatoes and red wine, served over schiaffoni with ricotta and basil.

"Waaaaaa Laaaaaaa! Now that's Italian!" - Alexia

30 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 2 lbs Boneless Pork Loin (Rib End)
  • 2 cans Pastene Kitchen Ready Tomatoes
  • 1 lb Schiaffoni Pasta (or any pasta of choice)
  • 6 cloves Fresh Garlic
  • Red Chili Flakes (to taste)
  • Garlic Salt (to taste)
  • Sea Salt (to taste)
  • Cracked Black Pepper (to taste)
  • Colavita Extra Virgin Olive Oil
  • 1 tbsp Sugar
  • 1/3 cup Red Wine
  • Ricotta Cheese (for topping)
  • Grated Pecorino Romano Cheese (for serving)
  • Fresh Basil (for garnish)
  • 1/4 cup Reserved Pasta Water

Instructions

1

Prepare the Pork

Wash the pork loin and cut it into thick slices. Season with sea salt, garlic salt, and cracked black pepper.

2

Assemble in Crock Pot

Add the pork slices to the crock pot along with the Pastene Kitchen Ready Tomatoes, garlic cloves, red chili flakes, red wine, and sugar. Season the tomatoes to taste with garlic salt and cracked black pepper, then drizzle with olive oil.

3

Slow Cook the Ragu

Cover and cook on low for 6–8 hours until the pork is tender and shreds apart easily.

4

Cook the Pasta

Salt your water generously and bring to a boil. Add the pasta and cook until al dente. Reserve 1/3 cup of pasta water before draining.

5

Combine Pasta and Ragu

In a large bowl, mix the shredded pork ragu with the reserved pasta water and grated Pecorino Romano cheese. Toss until fully coated.

6

Serve and Garnish

Plate the pasta and ragu, then top with fresh basil, a dollop of ricotta cheese, and more grated Pecorino Romano. Serve hot.