Pork Shoulder Pizzaiola

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound spicy Italian pork sausages (about 4)
• 2 pounds boneless pork shoulder, cut into 2 1/2- to 3-inch chunks
• Kosher salt
• 2 medium yellow onions, halved and thinly sliced
• 4 large garlic cloves, thinly sliced
• 1 teaspoon dried red pepper flakes
• 3 cups dry white wine
• 1 (28-ounce) can peeled whole tomatoes
• 1 pint cherry tomatoes, stemmed
• 2 anchovy fillets, coarsely chopped
• 1 tablespoon fish sauce
• 1 pound farfalle pasta
• 2 tablespoons unsalted butter, at room temperature
• 1 cup finely grated Parmesan cheese
• 1 tablespoon red wine vinegar
• 1/2 cup fresh basil leaves

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