A Pasta That Deserves a Party

I inadvertently flirted with the butcher while chatting over chops. Chad didn’t mind. The butcher shared that his father - who also wielded a cleaver - once told him he had to “pick a symphony” in regards to pork or beef, and if forced to choose, we both chose the baconer as our allegro.

I left with packed parcels of sweet Italian sausage, a pork shoulder, tenderloin cutlets that he pounded for me upon request and a small piece of pancetta. We are having friends for dinner this weekend and some of the sausage will be used to recipe test a snack for my next book. The pork shoulder was slathered with harissa and spent the good part of yesterday’s late afternoon braising, I’ll serve that as well. I love braising a pork shoulder when people come for supper because you can do it a few days in advance to its benefit and the day of the dinner requires you only tidying and pulling together a few sides. It is a foolproof way to entertain. This pork shoulder recipe of mine is always good.