I think fall cooking might be my favorite kind of cooking. I love comfort food meals that make the whole house smell good! And anything I can put over pasta is guaranteed to be a winning recipe in my house.
I came across a recipe for a puttanesca-style ragu and knew I had to try out my own version! Puttanesca sauces typically have a bunch of brine-y ingredients in them — capers, olives, anchovies — in a tomato sauce that may have a little heat to it as well. I honestly don’t make many puttanesca-inspired dishes because, well, I don’t love olives. But my husband does, so I figured it was worth a try!
This recipe uses a pressure cooker to get that cooking all day flavor in much less time. You’re still looking at a just under 2-hour recipe though, so plan ahead!
- 1 tablespoon olive oil
- 10 garlic cloves, minced or pressed
- 1 tablespoon anchovy paste
- 3 (4.5 oz) tomato paste tubes
- 1/2 cup pitted kalamata olives
- 1/4 cup drained capers
- 3 tablespoons white wine vinegar, divided
- 1 1/2 teaspoons red pepper flakes
- 2 teaspoons dried oregano
- 1 cup dry wine, red or white
- 1 (28 oz) can crushed tomatoes
- 2 1/2 lbs boneless pork shoulder
- salt and ground pepper
- cooked pasta, for serving
- grated parmesan cheese, optional
- chopped fresh parsley, for garnish
Add the olive oil to your electric pressure cooker and turn the pressure cooker’s saute setting on. When the oil is hot, add in your garlic and anchovy paste, stirring constantly.
After 1 minute, turn off the saute setting and add in the tomato paste. (I find the saute setting to be quite hot and you don’t want to burn the garlic!) Continue to stir constantly for 2 minutes to keep the ingredients from burning. The tomato paste will darken up a bit and become very fragrant.
Add in your olives, capers, 1 tablespoon vinegar, red pepper flakes, oregano, and about 1/2 teaspoon black pepper, stirring to combine.
Add in the wine, water, and crushed tomatoes, stirring to combine.
Season the pork shoulder with salt and pepper and add to the pressure cooker.
Top with the lid and close to seal. Turn on the pressure cooker setting on high for 1 hour 15 minutes. Make sure to check that the pressure valve is closed. It will take about 15 minutes to fully pressurize and then will start the 1 hour 15 minutes from there.
After 75 minutes, let the pressure cooker sit and naturally release for 15 minutes, then release the remaining pressure by opening the pressure release valve. Wait until the float valve drops down and then open the pressure cooker.
Turn the saute function on your pressure cooker. Remove the pork and shred with two forks.
Add the shredded meat back to the cooker, add in your remaining white wine vinegar, and stir to combine.
When ready to serve, prepare your pasta according to package directions. Top the pasta with the ragu, and sprinkle with grated parmesan cheese and freshly chopped parsley.
There is a little bit of heat from the red pepper flakes that is balanced out with the sweetness of the tomatoes and the saltiness of the olives, capers, and anchovies. Shredding the pork means you get a bite of the perfectly cooked pork in every bite!