Pork Ragu Rigatoni
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A quick and hearty pork ragu tossed with rigatoni, finished with fresh parsley and optional ricotta salata.
Ingredients
- 454 g rigatoni
- 29.6 ml extra virgin olive oil
- 1 garlic finely chopped
- 680 g ground pork
- 1.23 ml salt
- 1.23 ml pepper
- 1 tomato paste
- 237 ml dry white wine
- 118 ml flat-leaf parsley roughly chopped
- Shaved ricotta salata for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 77.3 mg
- Iron: 2.88 mg
- Magnesium: 51.1 mg
- Phosphorus: 284 mg
- Potassium: 904 mg
- Zinc: 3.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g rigatoni
- 29.6 ml extra virgin olive oil
- 680 g ground pork
- 1.23 ml salt
- 1.23 ml pepper
- 1 tomato paste
- 237 ml dry white wine
Prepare
- 1 garlic, finely chopped
- 118 ml flat-leaf parsley, roughly chopped
- Shaved ricotta salata, for serving (optional)
Let's Cook
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Step 1.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente.
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Step 2.
While the pasta cooks, heat 2 tablespoons olive oil and the chopped garlic in a large skillet over medium heat for 30 seconds until fragrant. Add 1½ pounds ground pork, season with ¼ teaspoon salt and ¼ teaspoon pepper, and cook, breaking up the meat with a spoon, until no longer pink, 5 to 6 minutes.
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Step 3.
Add the 6-ounce can of tomato paste to the skillet and cook, stirring constantly, for 2 minutes. Pour in 1 cup dry white wine and simmer until the wine has mostly evaporated and no longer smells strongly of alcohol, about 5 minutes. Stir in ½ cup chopped flat-leaf parsley.
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Step 4.
When the pasta is al dente, drain it well and return it to the pot or a large serving bowl. Pour the pork ragu over the pasta and toss to combine. Serve immediately, topped with shaved ricotta salata if desired.