Name: Big Island Wild Pig with Cavatelli
Cook time: 1 hour
Total time: 4 hours
Yield: Makes 4 servings
Ingredients: 2 teaspoons fennel seeds; 1 tablespoon smoked paprika; 2 teaspoons (packed) golden brown sugar; 1 teaspoon dried crushed red pepper; 1 1/2 pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed; 1/4 cup vegetable oil; 3 cups low-salt chicken broth; 12 ounces cavatelli, campanelle, or tubular pasta (such as penne); 2 tablespoons (1/4 stick) butter; 2 garlic cloves, peeled, pressed; 2 cups diced plum tomatoes (preferably organic; about 14 ounces); 8 cups (packed) arugula (preferably organic; about 8 ounces); 1 1/4 cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided; Ingredient info: Smoked paprika is sometimes labeled Pimentón dulce or Pimentón de la vera dulce. It's available at some supermarkets, at specialty foods stores, and from latienda.com. Wild boar is available from preferredmeats.com.

Big Island Wild Pig with CavatelliJeff Lipsky

If you can't secure any Big Island wild boar, use some free-range pork instead. If you've got the time, try to order a boar shoulder from Texas-based Broken Arrow Ranch—a favorite of chefs like dean Fearing—or send for a full-flavored heirloom pig breed like Berkshire or Red Wattle from heritage Foods USA (brokenarrowranch.com and heritagefoodsusa.com).

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