After watching Salt Fat Acid Heat the other week, I was been dreaming of ragú and I had Samin‘s recipe for Benedetta’s ragú open in safari all week. Ultimately, because we’d already had beef this week, I ended up making something a little bit lighter, a modified version of Bon Appetite’s rigatoni with spicy calabrese-style pork ragù that I’ll call penne with spicy samin-style turkey and pork ragú because, well, I used penne and a combination of pork and turkey, and because I used some of the things that I learned from Samin and from her recipe.