Go Back
+ servings
Braised pork roast made in a simple tomato-based sauce finished with cream and topped with buttered breadcrumbs.
Print

Creamy Spicy Pork Sugo with Buttered Breadcrumbs

Braised pork roast made in a simple tomato-based sauce finished with cream and topped with buttered breadcrumbs.
Course pasta
Cuisine Italian
Keyword braise, braised, breadcrumbs, pasta, pasta sauce, pork, pork shoulder, spicy, sugo
Prep Time 10 minutes
Cook Time 3 hours
Servings 6

Ingredients

For the pork sugo:

  • 1 (3-pound) Swift Petite Pork Shoulder Roast, cut into 2” chunks
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons all-purpose flour
  • ¼ cup extra-virgin olive oil
  • 1 medium fennel bulb, diced
  • 2 medium shallots, diced
  • 3 cloves garlic, chopped
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 (28-ounce) can chopped tomatoes
  • 1 teaspoon crushed red pepper flakes
  • ½ cup heavy cream

For the buttered breadcrumbs:

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 cup plain breadcrumbs

For serving:

  • 1 pound pasta
  • Parmesan cheese, as needed, for serving

Instructions

For the pork sugo:

  • Heat oven to 325ºF.
  • Season the cubes of pork all over with salt and pepper then toss in the flour. Heat a large Dutch oven or heavy-bottomed pan over medium heat, then add the olive oil and heat through.
  • Working in batches, sear the pork until browned on all sides. Remove to a plate or bowl and set aside. Add the fennel and shallots to the pan and sauté until soft, about 6 minutes. Add the garlic and stir to combine, letting it cook for just a few seconds.
  • Add the wine to the pan followed by the chicken stock and tomatoes. Return the pork to the pan and bring to a simmer. Cover and move the pot to the oven to braise. Cook until the meat is falling apart, about 3 hours.
  • Break the meat apart with tongs in the sauce and stir in the red pepper and cream.

For the buttered breadcrumbs:

  • Heat a large sauté pan over medium-low heat. Add the olive oil and heat through, then add the butter and allow it to melt.
  • Add the breadcrumbs, shaking the pan or stirring constantly until the breadcrumbs are uniformly golden brown, about 4 minutes. Immediately transfer from the pan to a bowl or container and store in an airtight container until ready to use.

For serving:

  • Place a large pot with salted water over medium heat and bring to a boil. Add the pasta and cook until just al dente, about 8 minutes. Drain the pasta, reserving about 1 cup of the pasta cooking water and return it to the pot.
  • Stir the reserved pasta cooking water into the sauce. Divide the pasta among serving bowls and top with the sauce, breadcrumbs and Parmesan cheese. Serve immediately.