Directions

1. 1. In pan, heat oil and sauté onions until soft, add crushed red pepper, and deglaze with 1/2 cup wine.Add heavy cream, reduce by half and add pepper and nutmeg.Fold in cheeses
2. 2. Bring 1/2 gallon of salted water to a boil, cook pasta for 8 minutes.Reserve 1/2 cup of pasta water and drain
3. 3. Season pork with salt and pepper.Place in deep cast iron pan and add remaining wine, chicken stock, bouquet garni, and simmer for 4 hours until fork tender,
4. 4. In pan sauté peppers with butter, add wine to deglaze and reduce.Garnish with basil and cayenne