Pasta with pork and tarragon

10 oz pork butt
1 medium onion
3 cloves garlic
1/4 cup white wine
3 fresh tomatoes
1/2 Tsp dried tarragon
1/3 Tsp cayenne pepper or 1 Tbl hot sauce
3 oz heavy cream
black pepper
5 oz penne pasta
Parmigiano-Reggiano cheese
olive oil
Slice the pork into 1/2 inch chunks. Cook the penne to 3 minutes under al-dente. Preheat the oven to 365-375 degrees F. Slice the onion. Smash the garlic. Peel and quarter the tomatoes.

Remove the excess moisture from the pork with paper towels. Heat up 12 inch skillet over a medium flame. Pour in 2 Tbl of oil. Brown the pork, on all sides. Remove the meat from the pan. De-grease the pan.

Melt 2 Tbl of butter into the skillet. Add the onions. Salt them down. Reduce the heat to medium-low. Saute the onions until they are clear. Add 1/2 of the garlic to the pan. Stir fry for 30 seconds. De-glaze the pan with white wine. Cut off the heat. Scrape the bottom of the pan.

Place tomatoes, garlic, tarragon, cayenne pepper and pork into an 8 inch by 8 inch Pyrex pan. Stir. Add the hot drained pasta to the pan and 1 Tbl of pasta water. Pour in the heavy cream and the onion/garlic/wine mixture. Stir. Season to taste with salt and pepper. Stir. Grate a mountain of Parmigiano-Reggiano cheese over the surface of the pasta.

Transfer the pan to the oven. Bake until the dish makes gurgling sounds and the cheese is brown on the top - about 35 minutes. Allow the dish to rest for 10 minutes before serving.