Olive Oil Sauce with Anchovies and Parsley

 

Serves 4 to 6

WHY THIS RECIPE WORKS Simple, bold, and rustic, this sauce has garlic and anchovies for depth of flavor and parsley and lemon juice for brightness.

⅓ cup extra-virgin olive oil

2 garlic cloves, minced

2 anchovy fillets, rinsed, patted dry, and minced

½ teaspoon pepper

⅛ teaspoon table salt

1 recipe Fresh Pasta without a Machine

2 tablespoons chopped fresh parsley

4 teaspoons lemon juice.

1 Heat oil in 12-inch skillet over medium-low heat until shimmering. Add garlic, anchovies, pepper, and salt; cook until fragrant, about 30 seconds. Remove pan from heat and cover to keep warm while cooking pasta. 2 When ready to serve, return sauce to medium heat. Reserve 1 cup pasta cooking water before draining pasta. Add pasta, ½ cup reserved cooking water, parsley, and lemon juice to sauce; toss to combine, adjusting consistency with remaining ½ cup reserved cooking water as needed. Season with salt and pepper to taste, and serve.

 

Pork, Fennel, and Lemon Ragu

Serves 4 to 6

WHY THIS RECIPE WORKS This elegant white ragu features shreds of meltingly tender braised pork shoulder, chopped pancetta, onion, and fennel. The flavorful fond that formed on the sides of the Dutch oven added tremendous depth of flavor, accented by a touch of cream and lemon.

4 ounces pancetta, chopped

1 large onion, chopped fine

1 large fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and chopped fine, divided

4 garlic cloves, minced

1½ teaspoons table salt, plus salt for cooking pasta

2 teaspoons minced fresh thyme

1 teaspoon pepper

⅓ cup heavy cream

1 (1½-pound) boneless pork butt roast, well trimmed and cut in half across grain

1½ teaspoons grated lemon zest plus

¼ cup juice (2 lemons)

1 recipe Fresh Pasta without a Machine

2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving

1 Adjust oven rack to middle position and heat oven to 350 degrees. Cook pancetta and ⅔ cup water in Dutch oven over medium-high heat, stirring occasionally, until water has evaporated and dark fond forms on bottom of pot, 8 to 10 minutes. Add onion and fennel bulb and cook, stirring occasionally, until vegetables soften and start to brown, 5 to 7 minutes. Stir in garlic, salt, thyme, and pepper and cook until fragrant, about 30 seconds.

2 Stir in cream and 2 cups water, scraping up any browned bits. Add pork and bring to boil over high heat. Cover, transfer to oven, and cook until pork is tender, about 1½ hours.

3 Transfer pork to large plate and let cool for 15 minutes. Cover pot so fond will steam and soften. Using spatula, scrape browned bits from sides of pot and stir into sauce. Stir in lemon zest and juice.

4 Using 2 forks, shred pork into bite-size pieces, discarding any large pieces of fat or connective tissue. Return pork and any juices to Dutch oven. Cover and keep warm while cooking pasta.

5 Reserve 2 cups pasta cooking water before draining pasta. Add pasta, Pecorino, and ¾ cup reserved cooking water to Dutch oven and stir until sauce is slightly thickened and cheese is melted, 2 to 3 minutes. Adjust consistency with remaining cooking water, ¼ cup at a time, as needed. Season with salt and pepper to taste and sprinkle with fennel fronds. Serve, passing extra Pecorino.