Pork ragout with penne pasta

Ingredients

• 1 3 lb pork shoulder roast (about 3 lbs) Cut the pork into 3-4 inch chunks)
• 1 tbsp sea salt
• pinch freshly ground black pepper
• 3 tbsp olive oil (plus more for drizzling on top finished dish)
• 3 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 bay leaf
• 4-5 medium-sized cloves garlic (minced)
• 1 medium to large sized onion (diced)
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1 15 oz can crushed tomatoes (plain)
• 1 15 oz can tomato sauce
• 3 inch piece Parmesan cheese rind
• 1 pinch red chili pepper flakes
• freshly grated parmesan cheese (for topping)