Looking for a hearty, satisfying weeknight dinner that’s big on flavor but easy to pull together? This Ground Pork Rigatoni is a comfort food classic with a twist. Made with savory ground pork, a rich & creamy tomato sauce, and perfectly cooked rigatoni pasta. Garnished with a sprinkle of fresh parmesan and basil, it’s a delicious upgrade from your usual spaghetti night. Whether you’re feeding a hungry family or meal-prepping for the week, this dish brings bold, cozy flavors to the table with minimal effort—and maximum reward.
Kelly’s Kitchen Tip’s
1. Brown the Pork for Maximum Flavor
To get the most flavor from your ground pork, be sure to brown it in a hot pan without overcrowding. Let it sit undisturbed for a few minutes to develop a rich, caramelized crust. This step enhances the savory depth of your pasta sauce.
2. Salt Your Pasta Water Generously
Don’t forget to heavily salt your pasta water—it should taste like the sea!! This simple step is key to well-seasoned pasta and makes a huge difference in the flavor profile of your final dish.
3. Save Your Pasta Water!
Before draining your rigatoni, save about 1 cup of pasta water. The starchy liquid helps bind the sauce to the pasta, creating that glossy, restaurant-style finish.
4. Use Fresh Herbs for a Flavor Boost
Finishing your rigatoni with fresh basil, parsley, or oregano adds a burst of fragrance and vibrance that balances the richness of the meat sauce.
5. Let the Sauce Simmer
Even a quick-cooked sauce benefits from a few extra minutes on the stove. Letting it simmer helps meld the flavors of the tomato, pork, and spices, giving your pasta that slow-cooked taste in less time.
6. Meal Prep for Busy Weeknights
This recipe works great for busy weeknights because you can easily make a batch beforehand and once cooled to room temperature, place inside a large casserole dish topped with well wrapped tin foil. Store in the refrigerator for up to 4 days and bake in the oven when ready to serve! (Baking tips found below).
Storage Tips for Ground Pork Rigatoni
1. How to Store Leftover Rigatoni
Let the pasta cool completely, then transfer it to an airtight container and store in the refrigerator for up to 4 days. For best texture, reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
2. Can You Freeze Ground Pork Rigatoni?
Yes! To freeze, portion the cooled pasta into freezer-safe containers or zip-top bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind that pasta may soften slightly after freezing, but the flavors stay delicious.
Reheating Tips for Busy Weeknights
1. Reheat on the Stovetop (Best Texture)
Add your leftover rigatoni to a skillet or saucepan over medium heat. Pour in a splash of water, broth, or marinara sauce to loosen it up. Stir occasionally and heat until warmed through. This method helps revive the sauce and keeps the pasta from drying out.
2. Microwave for a Quick Fix
Place a portion in a microwave-safe bowl, splash with a bit of water or sauce, and cover loosely with a damp paper towel. Heat in 30-second intervals, stirring in between, until hot. This keeps the pasta moist and evenly heated.
3. Oven Reheat for Large Portions
Preheat your oven to 350°F (175°C). Transfer rigatoni to a baking dish, cover with foil, and bake for about 15–20 minutes or until heated through. Top with some extra fresh parmesan or mozzarella for an extra cheesy baked pasta, if desired. Great option for family-size servings!
Ground Pork Rigatoni
Ingredients
- 1 (16 ounce) box of rigatoni noodles
- 2 tbsp butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 lb ground pork
- 1/2 cup tomato paste
- 1 tsp red pepper flakes
- 1/2 tsp creole seasoning, optional (for the meat)
- 1 tsp salt
- 1/2 tsp black pepper
- 2/3 cup heavy cream, or canned coconut milk
- 1 cup reserved pasta water
- 1/2 cup shredded parmesan
- Basil leaves, optional
Instructions
- Cook the pasta according to package directions in a pot of boiling salted water. Reserve 1 cup of pasta water BEFORE draining and set aside.
- Finely chop your yellow onion. Once diced, in a large skillet, melt 2 tbsp butter over medium heat, add your diced onion and cook for 3-4 minutes until softened and slightly translucent. Add in the 4 cloves minced garlic and cook for another 1-2 minutes until fragrant.
- Add in the pork and crumble while it is browning, about 5 minutes. Pour in the ½ cup tomato paste, 1 tsp chili peppers, ½ tsp creole seasoning, 1 tsp salt and ½ tsp black pepper to the pan, stir until the seasonings are well combined and cook for an additional 5 minutes.
- Turn the heat to medium-low and pour in the cream or coconut milk and let the sauce simmer for a few minutes.
- Add in the cooked pasta and a ¼ cup of the reserved pasta water. Stir everything until the sauce is smooth and creamy. If it appears too dry, add in more pasta water little by little until it reaches the creamy consistency you desire.
- Turn off the heat, top with some freshly shredded parmesan cheese and a couple fresh basil leaves. Serve & enjoy!
Notes
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