Conchigliette with Pork and Wild Mushroom Sugo with Black Truffle
October 19, 2016
Ingredients1 pound ground pork, beef or even turkey, but preferably freshly-ground pork2 cups finely diced wild mushrooms1/2 cup grated Pecorino cheese2 large shallots, sliced3 cloves garlic, chopped2 medium carrots finely diced1 stalk celery, finely diced2 cups good quality red wine1 cup crushed tomatoes2" sprig fresh thymesalt and fresh ground pepper to taste1/4 cup peppery, UP Certified EVOO1 tablespoon black truffle oil1 pound dried conchigliette, cooked - you can use any other short cut pasta that will hold the sauce well such as rigatoni or mostaccioli.InstructionsIn a large, heavy bottom pot heat the olive oil over medium-high heat. Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes. Remove the meat to a bowl and reserve. To the same pot add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally. Add the shallots, carrot, and celery and saute for another two minutes. Add the garlic and saute for another minute. Deglaze the pan with the red wine and reduce by half. Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a a few tablespoons of stock or water to the sauce if it loses too much moisture.Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper. Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a tablespoon or so of the pasta water. Cook for a minute stirring to completely sauce the pasta.Portion the pasta in to servings and top each with fresh grated Pecorino cheese, and a few drops of black truffle oil. Serve immediately. Makes 6 servings