Rigatoni with Tuscan Pork Rib Ragù

Slow-braised pork rib ragù is rich, hearty, and deeply savory, simmered with Tuscan herbs until the meat is fall-apart tender and the sauce full of depth. Tossed with al dente rigatoni, each bite is coated in a velvety, flavorful finish. A layer of whipped ricotta adds a light, creamy contrast beneath the pasta, while Pecorino and Parmesan bring a salty, nutty richness. Finished with bright gremolata oil and toasted pine nuts for freshness and crunch, and served alongside warm garlic bread, this dish is both comforting and beautifully balanced.

To Enjoy at Its Best
Bring the gremolata oil to room temperature to allow its flavors to fully open. Warm the garlic bread in a hot oven until golden and crisp on the outside. Gently reheat the ragù with a splash of water until hot and silky, then fold in the rigatoni and continue heating until evenly coated and warmed through. Stir in the cheeses until melted and smooth. Spread whipped ricotta across the bottom of each bowl, spoon the hot pasta and ragù over the top, and finish with a drizzle of gremolata oil and a sprinkle of toasted pine nuts. Serve with the warm garlic bread to soak up every bit of the rich, flavorful sauce.