Weeknight Ragù

Step 1

Heat 2 Tbsp. oil in a medium Dutch oven or large skillet over medium-high. Add pork in 8–10 pieces, spacing evenly, and season with salt. Let cook, undisturbed, until deeply browned underneath, about 3 minutes. Turn over and cook until deeply browned on opposite side, about 3 minutes. Transfer to a plate (it won’t be cooked through and that’s okay).

Step 2

Reduce heat to medium and add remaining 2 Tbsp. oil to pot. Cook onion, stirring often, until softened and just beginning to turn golden around the edges, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add chiles and tomato paste and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Return pork to pot and break up into small pieces. Add cream and 1½ cups water. Bring to a simmer, then reduce heat, and simmer gently until liquid is reduced by one third and flavors have come together, 15–20 minutes. Season ragù with salt and pepper.

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Step 4

Add pasta to ragù along with ½ cup pasta cooking liquid and 1 oz. Parmesan. Cook, stirring and adding more pasta cooking liquid if needed, until sauce coats pasta, about 2 minutes.

Step 5

Divide pasta among shallow bowls and top with basil and more Parmesan.