Pork Sugo with Pappardelle

Pork Sugo with Pappardelle

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WS's Pork Sugo (sugo in Italian means sauce or gravy) takes two days to make. We start by braising Neiman Ranch pork shoulder in a rich base of savory stock, onions, garlic, tomatoes, wine, and herbs until it almost falls apart. It sits in the sauce overnight to let the flavors intensify, and then the sauce is pureed until silky. It’s then tossed with our house-made fresh egg-enriched pappardelle. It also comes with Grana Padano.

This dish comes with 16 oz of Pork Sugo and 8 oz of Pappardelle, for two large portions or three medium-sized portions. If not cooking the pasta on Wednesday, put the pasta in the freezer. 

Pork Sugo: Black Pepper, Butter, Canola Oil, Carrot, Celery, Chicken Stock (Bay Leaf, Carrot, Celery, Pasture-raised Chicken Bones, Onion, Parsley, Thyme, Tomato Paste), Chili Flakes, Garlic, Onion, Parsley, Pork Shoulder (Neiman Ranch), Thyme, Tomato Paste, Tomato, White Wine

Pappardelle: Garganelli: 00 Flour, Egg, Extra Virgin Olive Oil, Salt


  • Cook pappardelle in salted boiling water (it should taste as salty as the sea) until almost al dente (taste one at approximately three minutes; it may need another minute or two). Drain and reserve pasta water.
  • Gently simmer Pork Sugo, stirring occasionally, until hot.
  • Add pappardelle to Pork Sugo, stir to combine, and continue to cook until pasta is done (it should only take a minute). Add reserved pasta water to loosen up sauce if necessary.
  • Garnish with Parmigiano Reggiano.  
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