Ragusa Shepherd's Pasta: Fusilli al Pastore Ragusa

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This dish was excellent. Made it exactly as described and it was delicious.

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Decided to try this out on our friends. Dinner party went from 4 to 10 in a heart beat. Definitely too much EVOO. Just need enough to cook off peppers. All of the peppers were kind of scary, but they were wonderfule. Because of the extra people I add all of the tomato sauce recipe and simmered it a couple of hours. I also added about a teaspoon of sugar.
Everyone loved it. Its a keeper!

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My parents normally don't like pasta, so I was scared...but they loved this dish! They couldn't stop picking at it after their first serving. I read the reviews below and used less than a 1/4 cup of olive oil and then added as needed. I used more red chili pepper flakes to give it more of a kick and added more seasoning -- oregano, rosemary, etc, and put in some cloves of garlic as well. I also added shrimp.
When my sisters first looked at it they said it just looked like marinara sauce, but when they ate it they definitely said it was more flavorful!

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My husband made this dish for dinner tonight and it was so delicious, full of flavor!!!! BUT, it had 10X too much olive oil , it was swimming in grease! I will make this again but decrease the olive oil to 2 tablespoons TOTAL!

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This is good. I think the pancetta is lost in the sauce and I agree with another reviewer that it was greasy. I would drain the meat after browning. I will also add some cayenne for heat next time and more garlic.

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This is an excellent recipe but be careful - a cup of olive oil (as this recipe calls for packs a whopping 1800+ calories and 220 grams of fat alone. I used a couple tablespoons to saute the onions and peppers and it worked out fine. I modified the recipe by adding a little more tomato sauce and then blending everything with an immersion blender before pouring over the noodles. I will definitely make this again.

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I was really surprised at how deliciously different this is from other red sauces I've made. Don't skimp on the peppers - they add a really lovely sweetness. This was my boyfriend's favorite thing I've ever made. I made it for Valentine's day and it was perfect. It is really beautiful, too. I plan to make this often. Thank you, Mario!

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I made this dish for dinner tonight, and it was absolutely as delicious as it sounded. I didn't add the entire pound of cooked pasta which seemed like too much, and only 3/4 cup of extra virgin olive oil (which emptied my bottle, but was plenty. I had made Mario's basic tomato sauce several days ago in preparation for this dish. I think next time I will use the whole pound of ground pork. But this is a dish I will make again many time.

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This is the best pasta dish I've ever made (and I've been cooking for a LONG time! Note: I watched Mario make this on the Food Network, and he didn't use anywhere near 1 cup of oil -- more like 1/4 - 1/3 cup -- just enough to coat the bottom of your skillet.

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When you try this pasta dish you don't have to pause and wonder if it?s good or how it?s different from other pasta dishes --the wonderful flavor is immediately apparent. The sweet & mildly spicy peppers, tomato, wine and pork fuse together to make a wonderfully "satisficing" ragu that you will offer to friends and family again and again -and it?s easy to prepare!

My Changes...
Since peppers were $1.50 each I only added one red, green and yellow pepper, which I chopped into small squares. I only had diced/stewed tomatoes with zesty green chili but it was a wonderful compliment to the dish, I also added one can of tomato sauce. In the end, I doubled the tomato and pork, took out the carrot and added 1 teaspoon of sugar, and reduced the amount of bell pepper but everything else was per Mario?s recipe.