I had the great pleasure of spending time with an old family friend as he shared stories of his childhood growing up. Rick has known our family since I was a kid. He shared stories reflected with laughter and fond memories of his mother’s wonderful cooking. There was a hint of sadness as he shared that his mother would make a comfort food he loved so much growing up—a recipe that had been lost in her passing. He often inquired with family of many siblings and relatives; all remembered the heartwarming Gerry’s Rigatoni, but didn’t know her secrets. I saw the challenge to try to discover the secret recipe. With many questions from me going off his memories of smells, tastes, her habits, and traditions, I had to attempt to recreate it, especially when I learned his older brother Steve was flying in to visit from Seattle. What a surprise to be had, a gift, and a road of memories to encourage. The challenge was on for this Grit Cook!

I started my journey of research, looking at recipes of standard rigatoni bake from the 1950s. Looking at the generation of motherly cooks that would take simple ingredients and create multiple comfort food meals. It didn’t take long before I actually found what I was searching for. The standard shoulder butt roast of pork that is slow-cooked could be used for multiple meals in different varieties. It was commonly created for larger families. Bingo! This roast cut is higher in fat and makes a tender, flavorful option that is very affordable. I would not recommend a tenderloin, as this fat content adds to the overall flavor. The shoulder butt roast can be slow-cooked (crock pot) and used for items like simple slices with roasted potatoes, stews, barbecue pulled pork, and now discovered, rigatoni bake. Utilizing garden produce, fresh ingredients, and the star of the show, rigatoni and pork. I did use canned tomatoes, but fresh plum tomatoes processed would be amazing.

Roast steps- skillet and crock pot

• 3 Lb bone in Pork Shoulder Butt Roast
• Beef broth- low sodium
• Garlic powder (seasonings)
• Black pepper
• Parka
• 1 Spanish onion chopped
• Crock pot (large skillet for sear and sauce)
• Olive oil (2-3 Tbs)and skillet to sear

Dry off your roast well and season well on all sides with salts, seasonings, and allow to rest while you heat skillet.

With oil heated med to high sear you meat on all sides to creat a crust as well as creat the aromatics.

Crock pot: add 1 cup beef broth and chopped onion. Add seared roast, cover with aluminum foil, and cook on low for 8 hours. After cooking, the meat will fall off the bone. Defat and shred/chop 1/2 for a baked dish. The rest can be enjoyed or frozen for future recipes (aka pulled pork sandwiches later in the week).

Sauce Recipe

• 3 cans organic crushed tomatoes
• Tbl tomato paste
• 2 stalks chopped celery
• 1 sweet onion chopped
• 2 cloves minced garlic
• Fresh rosemary and thyme bundle 2 stems each with cooking twine
• Three bay leaves
• 1 cup white wine
• 1/2 cup beef broth
• 3 inch cut of parmesan rind
• Salt and pepper to taste
• 1 tsp chili flakes
• 1 tsp smoked paprika
• 2 Tbl drk brown sugar or molasses

In the pan you seared roast in, add chopped veggies and garlic and soften. Pour in your beef broth and pull up all drippings and tidbits.

Add the rest of the ingredients and bring to a low boil. Then reduce heat and slow simmer for 30 minutes. Be cautious with salt as the Parmesan rind will dissolve and add much flavor. Allow to cool to room temperature and then put into a glass container to refrigerate overnight while your crockpot roast is cooking.

Day 2-dinner night.

Boil one box of rigatoni, cooking it one minute less than the instructions state. You want it al dente. Set aside, drained and tossed with olive oil. Rick made it clear – it must be rigatoni noodles.

Blend the sauce (removing the herb bundle) in a pot with shredded pork and heat thoroughly. Taste. Taste. Taste. Add salt? Not? More brown sugar? It has to be right at this point. The aromatics have really incorporated.

Add in the cooked rigatoni and incorporate everything together. Pour into a large casserole or baking dish. I chopped half with shredded mozzarella and Parmesan. But the original recipes did not have cheese. Bake covered with foil for 30 minutes at 350 degrees. Uncover for 10 more minutes to melt the cheese. Do not overcook as it will dry out.

A savory comfort dish that all had seconds and enjoyed memories and second helpings. Paired with a beautiful salad and crusty bread. Red or white wine.

Makes great leftovers!

Definitely, I’ll make this again.

Thank you, Rick and Steve Potts, for the challenge and great company.