Chefs' Recipes

Rigatoni with braised pork, tomato and olives

Australian Gourmet Traveller recipe for Rigatoni with braised pork, tomato and olives

By James Kidman
  • 25 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 8
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Rigatoni with braised pork, tomato and olives
"I'm still thinking about James Kidman's pork rigatoni which I enjoyed at the Sculpture Garden Restaurant at Canberra's National Gallery. Would you kindly share the recipe?"
Bianca Phillips, via email
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 1½ tbsp olive oil
  • 1 each onion, leek and celery stalk, finely chopped
  • 350 gm mild pancetta, finely chopped
  • 150 ml Madeira
  • 800 gm canned crushed tomatoes
  • 1 kg boneless pork shoulder, cut in half
  • 200 gm black Ligurian olives, pitted
  • 30 gm butter, coarsely chopped
  • 1½ tbsp marjoram leaves, plus extra to serve (firmly packed)
  • 750 gm dried rigatoni
  • To serve: finely grated parmesan


  • 1
    Preheat oven to 120C. Heat olive oil in a large casserole over medium heat, add onion, leek and celery and stir occasionally until tender (7-8 minutes). Add pancetta and stir occasionally until golden (6-7 minutes). Add Madeira, simmer until reduced by half (1-2 minutes), add crushed tomato, bring to the simmer, season to taste, add pork shoulder, cover and braise in oven, turning once, until very tender (3 hours). Remove pork and, when cool enough to handle, coarsely shred and set aside.
  • 2
    Process cooking liquid in a food processor or mouli to a purèe, transfer to a saucepan over medium heat and simmer until reduced to a thick sauce (10-12 minutes). Stir in pork, olives, butter and marjoram, season to taste and keep warm.
  • 3
    Cook rigatoni in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, toss through pork mixture, and serve hot scattered with parmesan and extra marjoram leaves.


This recipe is from the April 2012 issue of .