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Rigatoni with Pork Ragout

Ingredients

• One 3-pound pork shoulder roast (cut into 3-inch chunks)
• 1 1/2 tablespoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 8 sprigs thyme
• 2 sprigs rosemary (about 6 inches each)
• 1 bay leaf (fresh or dried)
• 2 medium Spanish onions (sliced thin (about 4 cups))
• 5 cloves garlic (chopped)
• 1 cup white wine
• 1/2 cup chicken broth
• One 28-ounce can crushed tomatoes
• 3- inch piece Parmesan rind
• Pinch red chile flakes
• 1/4 cup extra-virgin olive oil (plus for drizzling)
• 1 pound rigatoni pasta
• 6 tablespoons freshly grated Parmesan (plus more as desired)
• Arugula (for garnish, optional)

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