Maccarruni i Casa Brasati con Maiale alla Cosentina

• 2 tablespoons fresh rosemary leaves
• 1 piece fresh ginger, about 1 1/2 inches long and 1 1/2 inches wide, peeled
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
• 3 fat cloves garlic, peeled
• 1 tablespoon coarse sea salt, plus additional as needed for the pasta
• 1 4-pound loin boned pork, trimmed of all but a thin layer of fat, rolled, and tied at 1 1/2-inch intervals with butchers twine
• 1/4 cup extra-virgin olive oil
• 1 1/2 cups good red wine
• 1/4 cup good red wine vinegar
• 1 cup canned tomato puree
• 12 ounces just-made egg pasta, cut into 1/2-inch ribbons
• Just-grated pecorino

1. In a mortar with a pestle, grind the rosemary, ginger, chile pepper, garlic, and 1 tablespoon sea salt to a paste.
2. With a short, sharp knife, make 1/2- by 1/2-inch slits over the surface of the pork.
3. Rub the aromatic paste over the pork, pushing it into the slits.
4. Cover the pork loosely with plastic wrap and permit it to absorb the paste for several hours at cool room temperature.
5. In a very large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and brown the pork, sealing and crusting it well on all sides, a task that takes at least 10 minutes.
6. Remove the pork to a holding plate.
7. Lower the flame a bit and add the wine to the casserole, stirring, scraping at the residue for 1 minute before adding the wine vinegar, the tomato puree, and the pork.
8. Bring the mixture to a simmer, cover the casserole with a slightly skewed lid, and braise the roast gently.
9. Cook the pasta in abundant, boiling, sea-salted water for 1 minute.
10. Drain the pasta and set it aside.
11. After the pork has been braising for 1 hour, test its readiness.
12. If its flesh is fork-tender, it is braised properly.
13. If not, let it simmer away for another 20 minutes.
14. When the pork is cooked, add the pasta to the casserole, tossing it about to moisten it thoroughly with the braising liquors.
15. Cover the casserole and continue a quiet braise for 5 minutes, permitting the pasta to finish cooking and absorb the good juices.
16. Let the dish rest for 5 minutes before carrying it to table.
17. Carve the roast into thick slices there, laying one over each serving of the pasta, with spoonfuls of the good sauce.
18. Pass the just-grated pecorino.

rosemary, fresh ginger, pepper, garlic, salt, extravirgin olive oil, good red wine, good red wine vinegar, tomato puree, egg pasta, pecorino

Taken from www.epicurious.com/recipes/food/views/maccarruni-i-casa-brasati-con-maiale-alla-cosentina-391200 (may not work)