Cavatelli al Sugo di Maiale is a traditional Molise dish featuring handmade semolina pasta dressed with a rich tomato sauce slowly cooked with pork shoulder, ribs, and sausage.
Keep the sauce at a gentle simmer so the pork becomes tender without the tomato sauce scorching. Handmade cavatelli are ready shortly after they rise to the surface; taste one before draining to confirm that the center is cooked.
Heat 3 tablespoons of olive oil in a large, heavy pot over medium heat.
Add the whole garlic cloves and whole peeled onion and cook for approximately 2 minutes.
Add the pork shoulder and ribs.
Increase the heat to medium-high and brown the meat on all sides for 6 to 8 minutes.
Pour in the white wine and cook until most of the liquid has evaporated.
Add the crushed peeled tomatoes and approximately ½ cup of water.
Bring the sauce to a gentle simmer, cover, and cook over low heat for 1½ hours.
Stir occasionally and add a small amount of water if the sauce becomes too thick.
Remove the sausage from its casing and cut it into small pieces.
Add the sausage to the sauce and continue cooking for 30 minutes, until all the pork is completely cooked and tender.
Season the sauce with salt and black pepper.
Remove the pork, ribs, onion, and garlic from the sauce. Keep the meat warm to serve separately or alongside the pasta.
Combine the semolina and all-purpose flour on a clean work surface.
Form a well in the center and add the olive oil.
Gradually add the lukewarm water while mixing until a firm dough forms.
Knead the dough for 10 minutes, until smooth and compact.
Cover the dough and let it rest at room temperature for 30 minutes.
Divide the dough into smaller pieces and roll each piece into a rope approximately ⅓ inch thick.
Cut the ropes into pieces approximately ⅓ inch long.
Press and drag each piece with a fingertip across the work surface to form the characteristic hollow cavatelli shape.
Bring a large pot of salted water to a boil.
Add the cavatelli and cook until they rise to the surface and are tender, approximately 3 to 5 minutes.
Drain the pasta and toss it thoroughly with the pork tomato sauce.
Finish with chopped parsley and grated Pecorino.
Serve immediately, with the braised pork served separately or beside the pasta.
