Spicy Rigatoni With Pork Sugo

Name: Spicy Rigatoni With Pork Sugo
Total time: 3 ½ hours
Yield: 4 servings
Ingredients: 1 large dried shiitake mushroom, cut into 1" pieces; 2 medium onions, cut into 1" pieces; 6 garlic cloves; 1 medium carrot, peeled, cut into 1" pieces; 8 oz. bacon slices, finely chopped; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; ½ cup chicken livers (3–4), rinsed; 1 Tbsp. Thai chile flakes or 2 Tbsp. crushed red pepper flakes; 2 Tbsp. smoked paprika; 1 Tbsp. freshly ground pepper; ½ cup dry white wine; 1½ lb. ground pork; 1 28-oz. can crushed tomatoes; 1 qt. low-sodium chicken broth; ¼ cup fish sauce (preferably Three Crabs); ¼ oz. Parmesan, finely grated, plus more for serving; 1 lb. rigatoni; 2 Tbsp. chilled unsalted butter

By Carey Hynes and Will Thompson

March 10, 2023

Spicy Rigatoni With Pork Sugo plated on a white plate and on dark teal background

Photograph by Isa Zapata

Chefs Will Thompson and Carey Hynes’s spicy rigatoni is one of Jaguar Sun’s signature dishes, an offering that’s been on the menu since day one. It uses flavor enhancers not often found in traditional sugos or meat-based ragùs, including dried mushrooms, smoked paprika, fish sauce, and chicken liver. Together, they help to create a lighter-bodied yet still powerful ragù that is ideal for Miami’s warm climate. You can use the sugo right away, but it tastes even better once the ingredients have melded in the fridge for a day or so (it also freezes really well for future enjoyment). We can confirm this recipe is extremely delicious.