Pork Ragù Rigatoni
with Tuscan Herbs & Parmesan
Craving a big bowl of pasta with slow-cooked flavors that comes together in less time than it takes to decide on a restaurant to order delivery from? Look no further. Here, rigatoni is coated in a deliciously savory pulled pork ragù chock full of Tuscan spices — and it comes together in just 25 minutes! (We won’t tell Nonna if you don’t!) Ready to enjoy bite after bite? We thought so.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrot
6 ounce
Rigatoni Pasta
(Contains Wheat)
10 ounce
Pulled Pork
1 tablespoon
Tuscan Heat Spice
1 unit
Chicken Stock Concentrate
14 ounce
Marinara Cup
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim, peel, and finely dice carrot into ¼-inch pieces.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
Tear pork into smaller pieces. Heat another drizzle of olive oil in pan with carrot over medium-high heat. Add pork and Tuscan Heat Spice; season with salt and pepper. Cook, stirring, until pork is warmed through, 2-3 minutes. Stir in stock concentrate and ½ cup reserved pasta cooking water (¾ cup for 4 servings). Bring to a boil, then lower heat and simmer until saucy, 1-2 minutes.
Add marinara, rigatoni, and ½ tsp sugar (1 tsp for 4 servings) to pan with pork. (TIP: If the pan feels too crowded, transfer everything to pot used for pasta.) Simmer until reduced slightly, 2-3 minutes. If necessary, add more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Turn off heat.
Divide rigatoni and any remaining sauce between bowls. Top with Parmesan and serve.
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