Name: Rigatoni with Spicy Calabrese-Style Pork Ragù
Yield: 6 Servings
Ingredients: 1 medium onion, quartered; 1 carrot, peeled, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; 4 garlic cloves; 2 teaspoons fresh oregano leaves; 1/4 teaspoon crushed red pepper flakes; 1/2 cup coarsely chopped flat-leaf parsley, divided; 1 28-ounce can whole peeled tomatoes; 1/4 cup olive oil; 1 pound hot or sweet Italian sausage, casings removed; 1 pound ground pork; Kosher salt, freshly ground pepper; 1 tablespoon tomato paste; 1 pound mezzi rigatoni or penne rigate; 3/4 cup finely grated Parmesan or Grana Padano, plus more

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Ditte Isager

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

Recipe notes