Sciabbó - The Most Underrated Pasta. Ever.

Ingredients

• 2 lb Pork Shoulder (country ribs) (cut into 4 large pieces, pat dry)
• 2 tbsp Olive Oil (extra‑virgin, for searing)
• 2.5 tsp Kosher Salt (or 1.5 tsp fine sea salt; season pork and onions)
• 1 tsp Black Pepper (freshly ground, to taste)
• 1 medium Onion (diced)
• 3 tbsp Tomato Paste (about 45 g)
• 128 oz Whole Peeled Tomatoes (canned, hand‑crushed; can use crushed tomatoes instead)
• 1.5 cup Dry Red Wine (any inexpensive dry red (e.g., Cabernet, Merlot))
• 1 tbsp Unsweetened Cocoa Powder (adds depth, not chocolate flavor)
• 0.5 tsp Ground Cinnamon (adds warm holiday note)
• to taste Sugar (optional, only if sauce is too acidic)
• 1 lb Papardelle Pasta (or ziti, rigatoni; cook 1 min less than al dente)
• 0.5 cup Pecorino Romano Cheese (grated, optional for serving)

Instructions

1. Prep Pork

   Trim any excess fat if desired, cut the 2 lb pork shoulder into four large pieces, pat dry with paper towels, and season generously with 2½ tsp kosher salt and 1 tsp black pepper.

   Time: PT5M

2. Sear Pork

   Heat the braiser over medium‑high heat, add 2 tbsp olive oil, and when shimmering, add the pork pieces. Sear until deep brown on each side, about 4‑5 minutes per side, turning as needed.

   Time: PT10M

   Temperature: medium‑high

3. Deglaze & Set Aside

   Remove the browned pork to a plate. Add a splash of water to the pot, scrape up the browned bits, then return the pot to the stove.

   Time: PT2M

   Temperature: medium

4. Cook Onions

   Add the diced onion to the pot, sprinkle a pinch of salt, and cook, stirring occasionally, until soft and translucent, 5‑7 minutes.

   Time: PT7M

   Temperature: medium

5. Add Tomato Paste

   Stir in 3 tbsp tomato paste and cook 3‑5 minutes, allowing the paste to caramelize slightly. If the mixture looks dry, add a splash of water.

   Time: PT5M

   Temperature: medium

6. Incorporate Red Wine

   Pour in 1½ cups dry red wine, increase heat to high, and bring to a boil. Let it reduce for about 5 minutes until the alcohol scent mellows.

   Time: PT5M

   Temperature: high

7. Add Tomatoes

   Hand‑crush the canned whole tomatoes (or use crushed tomatoes) directly into the pot, stir, and bring to a gentle simmer.

   Time: PT5M

   Temperature: medium

8. Braise in Oven

   Return the seared pork pieces to the pot, cover, and place the braiser in a pre‑heated 300°F oven. Braise for 2 hours.

   Time: PT2H

   Temperature: 300°F

9. Check Tenderness & Extend if Needed

   After 2 hours, test a piece of pork. If not fully shreddable, continue braising for another 30 minutes.

   Time: PT30M

   Temperature: 300°F

10. Finish Sauce with Cocoa & Cinnamon

    Remove the braiser from the oven, stir in 1 tbsp unsweetened cocoa powder and ½ tsp ground cinnamon. Taste and adjust salt, pepper, or a pinch of sugar if needed.

    Time: PT5M

11. Cook Papardelle

    Bring a large pot of salted water to a rolling boil. Cook the papardelle according to package directions, subtracting 1 minute so it is just shy of al dente.

    Time: PT10M

    Temperature: boiling

12. Combine Pasta and Sauce

    Drain the pasta (keep it slightly wet), transfer to a 14‑inch pan, add about 4 cups of the pork ragu, and toss over low heat for 2‑3 minutes, adding reserved pasta water as needed to achieve a silky coating.

    Time: PT5M

    Temperature: low

13. Serve

    Plate the pasta, top with shredded pork, a generous sprinkle of grated Pecorino Romano (optional), and an extra pinch of cinnamon if you like.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

60 g

Carbohydrates

102 g

Fat

41 g

Fiber

3 g