Food sage, Andrew Zimmern, reveals one of his go-to winter staples - a sumptuous pasta dish, stashed in frozen portions for convenience. What makes it genuinely magical is its fusion of flavors inspired by Italy and New York City. As he credits his pasta love to Michael White, the sauce comes alive with tubetti or short mezzi rigatoni to allow the rich blend to permeate the pasta thoroughly.

What makes the sauce so tantalizing? Simple. Pork proffers fat, wine contributes balanced acidity, and the pancetta offers a delightful hit of salt. A high-quality pancetta will lend a subtle, mouthwatering undertone of cured funk that permeates throughout the dish.

A star in this recipe, strozzapreti pasta, hailing from central Italy, is a key player. Translated cheekily to "priest stranglers," strozzapreti perfectly captures chunky sauces in its many crevices. It's a chewy, twisted cord-shaped pasta with no eggs - all the better to ensnare its delectable sauce companions.

As for the recipe, it's designed for 6 servings:

Ingredients: 2 tablespoons olive oil 1/2 pound pancetta, diced 3 pounds trimmed boneless pork shoulder, in chunks Kosher salt and freshly ground black pepper 3 sage leaves 2 thyme sprigs 1 rosemary sprig 1 small onion, diced 1 small carrot, diced 1 celery rib, diced 1 leek, diced 4 garlic cloves, minced 2 cups dry red wine 2 cups chicken stock or low-sodium broth 1 (15-ounce) can tomato puree 1 pound dried strozzapreti or tubetti pasta Freshly grated pecorino cheese, for serving

Instructions: Heat the olive oil in a pan, and cook the pancetta until the fat renders, then let it sit in a bowl. Brown the pork shoulder in the same pot, and let it join the pancetta. Make a bundle of the sage, thyme, and rosemary, and cook with the diced veg for around 2 minutes until the onion turns soft. Stir in the wine and let it boil. Put back the pancetta and pork shoulder into the pan until the liquid nearly evaporates. Add the stock and tomato puree, then cover and slow-cook for about an hour till the pork is tender.

When ready to serve, cook the pasta till just underdone (al dente). Run briefly under cold water to stop cooking. Skim off surplus fat from the sauce and discard the herb bundle. Toss the still-warm pasta in the aromatic sauce, then serve in shallow bowls. Be liberal with the Pecorino.

You can prepare this two days in advance and reheat gently, ensuring to skim the fat off before heating. Enjoy these memorable flavors of Italy and New York City on your plate, anytime in this cold season.