Bucatini With Pork & Red Pepper Ragu



2 roasted red peppers (about 8 oz.), cleaned and roughly chopped
2 tsp. vegetable oil
1½ c. (6 oz.) onion, diced
2 T. (3/8 oz.) garlic, roughly chopped
2 tsp. fresh thyme leaves
1 lb. ground pork
¼ c. (2 oz.) tomato paste
½ c. (4 oz.) white wine
1 14.5-oz. can tomatoes
12 oz. bucatini
6 T. basil, sliced


Place the roasted red peppers in a food processor or blender and puree. Reserve. Heat a saucepan over medium heat. Add the oil and sauté the onions until softened and starting to brown (about 5 minutes). Add the garlic and thyme and cook until aromatic (another 30 seconds). Add the pork and break it up with a fork. Cook until any water that releases dries up and the pork browns (about 10 minutes). Stir in the tomato paste. Allow it to cook and caramelize (about 1 minute). 

Add the white wine to deglaze the pan, stirring up any brown bits, and add the tomatoes and red pepper puree. Simmer sauce for 15 minutes, stirring occasionally. Adjust seasoning as needed. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the bucatini according to package directions. Drain and reserve. Toss sauce with pasta and divide between 6 bowls. Sprinkle with basil. Makes 6 servings.

Additional Information

Category: Pasta
Recipe Source: Manufacturers Pizza
Submitted By: National Pasta Association