Sfoglini - Cascatelli by Sporkful with Double Pork Ragu

The beauty of our newest pasta shape, Cascatelli by Sporkful — a brand new noodle developed with The Sporkful’s Dan Pashman — is that even when it’s cooked, it holds its curved, ridged shape to hang on to meaty sauces in all of its nooks and crannies. This ragu is Cascatelli’s perfect companion: Pancetta and red pepper flakes are a nod to the classic Roman sauce Amatriciana, while ground pork, onion, carrots, and celery edge it slightly closer to Bolognese territory. Hearty, bacon-y, and balanced, it’s a true original— just like Cascatelli.



  • 16 oz. Sfoglini Cascatelli by Sporkful
  • 4 oz. diced pancetta
  • Large pinch red pepper flakes
  • ½ medium onion, diced
  • 1 celery stalk, diced
  • 1 carrot, peeled and diced
  • Kosher salt
  • Olive oil (if needed)
  • 2 cloves garlic, roughly chopped
  • 1 lb. ground pork
  • Freshly ground black pepper
  • 2 tbsp. tomato paste
  • One 28-oz. can crushed tomatoes
  • ½ cup frozen peas
  • Chopped fresh parsley, for serving
  • Grated Pecorino Romano, for serving


      Cook the Cascatelli according to the package directions (check at 13 minutes & serve to your taste), reserving ½ cup of pasta water.

      In a saucepan over medium heat, cook the pancetta until crisp and most of the fat has rendered out, 5-7 minutes. Using a slotted spoon, place the pancetta on a paper towel-lined plate.

      Turn the heat to medium-low, and add the red pepper flakes, onion, celery, and carrot to the pan, seasoning with a little Kosher salt. Cook until the vegetables are softened, 8 minutes, adding olive oil to the pan if necessary. Add the garlic and cook for 1 minute more.

      Move the vegetables to the edges of the pan. Season the ground pork with salt and pepper and add to the pan, turning the heat up slightly. Using a wooden spoon, break the ground pork up into smaller pieces and cook until it’s browned and cooked all the way through, about 10 minutes. 

      Add the tomato paste, stirring until the pork is evenly coated. Cook for 2 minutes, then add the crushed tomatoes and the cooked pancetta. Bring to a simmer, then turn the heat to low and simmer for 15-20 minutes to allow the sauce to thicken. About five minutes before you finish cooking the sauce, add the frozen peas. (If you’d like to thin out the sauce a bit, add some reserved pasta water.) Season to taste with salt and pepper.

      Stir the Cascatelli into the ragu until it’s coated evenly. Top with chopped fresh parsley and Pecorino Romano, and serve.

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