Name: Cavatelli with Pork Ragù and Spicy Breadcrumbs
Yield: 6 Servings
Ingredients: 1½ pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces; Kosher salt; ½ cup plus 3 tablespoons olive oil; 1 medium onion, coarsely chopped; 1 medium carrot, peeled, coarsely chopped; 1½ teaspoons smoked paprika; 4 garlic cloves, chopped, divided; 2 cups pork stock or low-sodium chicken broth; 1 28-ounce can San Marzano tomatoes, drained, crushed with your hands; Freshly ground black pepper; 3 ¼-inch-thick slices country-style bread, coarsely torn; ¼ teaspoon cayenne pepper; 1 pound dried or fresh cavatelli; 2 tablespoons oregano leaves; Finely grated Parmesan (for serving)

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Elizabeth Cecil

Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Unbeatable. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

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