Wednesday, February 13, 2019

Rigatoni With Spicy Pork

Rigatoni with spicy pork
Rigatoni With Spicy Pork

I like to shop at the farmers markets where I can meet the farmers and ask questions about the food they grow and produce.  But, as the winter months close in it’s harder to find fresh produce.  So after wandering around the stalls last weekend, I came home with PORK.  Yep, it’s something I wouldn’t typically buy but I’m glad I did. I ended up making the following Spicy Pork Ragu. I highly recommend you try it.

Rigatoni With Spicy Pork

A tasty Ragu to serve over pasta.  If you like spice, then purchase spicy instead of mild sweet Italian sausages.  Serve with a green salad.
Serves 4
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, peeled and cut into 1 inch pieces
1 celery stalk, cut into 1-inch pieces
2 teaspoons dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 bottle 690 ml (23 fl.oz) tomato puree
2 cups of water
1 pound hot or mild sweet Italian sausages, casings removed
1 pound ground pork
450 grams rigatoni
Parmesan cheese, freshly grated
Salt and pepper

Heat oil in a large pot over medium-high heat, add sausage and cook, breaking up with a spoon until browned, about 4 minutes.  Add ground pork, season with salt and pepper and cook, breaking up until no longer pink, about 3 minutes.  Remove pork to a bowl using a slotted spoon.
Add onions and sauté until soft, about 3 minutes.  Add garlic, carrot and celery and sauté about 5 more minutes until nicely brown.  Add oregano leaves, red pepper flakes, tomato puree, cooked meat and 2 cups of water.  Bring to a boil.  Reduce heat and simmer for 30-45 minutes.  Season to taste with salt and pepper.  
Cook pasta in a large pot of boiling salted water, stirring occasionally until al dente.  Drain.  Serve pasta in bowls, top with meat sauce and the grated Parmesan cheese.

Cabbage Roll Casserole Recipe
Cabbage Roll Casserole

Looking for another easy dinner recipe to try?  Check out this Cabbage Roll Casserole Recipe.  

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