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
Storage: This dish can be stored in the fridge for 3-4 days in an airtight container. And simply reheated in the microwave or a skillet.