Maccheroni al Ferretto

Name: Maccheroni al Ferretto
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g maccheroni al ferretto; 400 g pork ragù; 400 g tomato passata; 1 onion; 40 g Pecorino; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Maccheroni al Ferretto hails from the sun-drenched region of Calabria, where it graces tables as a cherished staple, particularly during festive gatherings and Sunday family meals. This pasta, traditionally hand-rolled around a thin rod, carries the essence of Calabria in its very shape—rustic yet refined, embodying the land's rich culinary traditions.

The dish offers a harmonious blend of flavors; the robust pork ragù melds seamlessly with the sweetness of tomato passata, while Pecorino adds a sharp, salty finish. Each forkful promises a satisfying chew from the maccheroni, capturing the soul of a Calabrian meal where simplicity meets depth, inviting you to savor the vibrant tastes of Southern Italy.

Ingredients

400 gmaccheroni al ferretto
400 gpork ragù
400 gtomato passata
1onion
40 gPecorino
to tastefine sea salt

Method

Fill a large pot with water, leaving enough room for the pasta to move freely. Bring it to a rolling boil over high heat, then add a generous pinch of fine sea salt. This will season the pasta as it cooks, enhancing the overall flavor of the dish.
Peel and finely chop the onion. In a wide pan over medium heat, add a splash of olive oil and the chopped onion. Cook until the onion becomes translucent and fragrant, stirring occasionally to prevent browning.
Add the 400 g pork ragù to the pan with the onions. Stir to combine and allow it to heat through, releasing its flavors. Once warmed, pour in the 400 g of tomato passata and mix well. Let the sauce simmer gently, tasting for salt and adjusting as needed, until it thickens slightly and the flavors meld together.
Once the water is boiling, add the 400 g maccheroni al ferretto to the pot. Stir occasionally to prevent sticking. Cook the pasta until it is just shy of al dente; it should have a slight firmness in the center when bitten.
Before draining the pasta, reserve a cup of the starchy cooking water. This will help adjust the sauce's consistency later.
Drain the pasta and immediately add it to the pan with the sauce. Toss the pasta with the sauce over medium heat, adding a splash of the reserved pasta water to help the sauce coat the pasta evenly. The pasta should be well-coated and glossy, with the sauce clinging to each piece.
Grate 40 g of Pecorino cheese over the pasta and toss again to combine. The cheese will melt slightly, adding a creamy texture and enhancing the dish's flavor. Serve the Maccheroni al Ferretto hot, ensuring each serving has a generous amount of sauce and cheese.