Pasta ca cotica, the best Neapolitan sauce there is. Better than ragù, quick and easy to make and very cheap


The sauce with Neapolitan rind is one of the cheapest but also tasty dishes that exists on the market. The rind is in detail the skin of the pig and has been used for over three millennia in peasant cuisine, according to the dictate ‘nothing is thrown away from the pig’. It is less successful in today’s diet, which pays attention to the intake of calories and fat. Precisely for this reason, butchers often give it to those who do a nice shopping in their shop. In this way, this ancient and full of flavor dish becomes totally free. It can also be used for flavoring.

Neapolitan Cotica with sauce, Ingredients (for 4 people)

  • 350 grams of pasta
  • pork rinds 4
  • parsley to taste
  • pine nuts 10 g
  • raisins 30 g
  • Salt to taste
  • peeled 800 g
  • garlic 3 cloves
  • celery 1 stalk
  • onion 1
  • carrot 1/2
  • pepper as needed
  • extra virgin olive oil to taste
  • grated cheese 50 g

Neapolitan Cotica, Preparation

The first thing to do to prepare your Neapolitan rind with sauce is to clean it well. With a kitchen knife remove the weights from the root. Rinse them well and cut them into a rectangle. Now you have to stuff the pork skin. The ingredients will go into the fat part, leaving the smooth one on the outside. Then place the grated cheese, pine nuts, raisins, parsley and finely chopped garlic.

Wrap the rind and insert a toothpick to hold it steady. You can use two if one is not enough, or even better help yourself with kitchen twine. Now you can move on to cooking the rind. Prepare the sauté by finely chopping the onion, celery and carrot. In a fairly large pot, pour the extra virgin olive oil and these three ingredients, leaving them to brown for a while. Then add the pork skin.

Brown it over low heat, being careful to turn it often so as not to burn it. It’s time to add the peeled tomatoes, which will have to cook over low heat for at least three hours. Turn the pork rinds often, which must soak up the flavor of the sauce and must soften. In the meantime, the sauce is cooking, put a saucepan with plenty of salted water on the stove and bring to a boil. Then pour in the pasta (of the size you prefer). When it is ready, drain it and season it with the sauce with the rind. Your dish is ready to be served.

Read also: The Bolognese sauce that drove Meghan and Kate crazy, The secret: “What to add at the end of cooking to make it special”.

sauce with rind