Sunday Sauce Pork Pasta - FD
with Rigatoni
This Sunday sauce style pasta is like a heartwarming hug, perfect after a long day. The ridges on the rigatoni pasta ensure no sauce gets left behind. Time to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
170 g
Rigatoni
(Contains Wheat)
113 g
Mirepoix
1 unit(s)
Crushed Tomatoes with Garlic and Onion
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use the same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, roughly chop parsley. Core, then cut pepper into 1/4-inch pieces.
Combine pork, garlic puree, Italian breadcrumbs, half the Italian Seasoning, half the pesto, half the Parmesan and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Roll mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl).
Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return rigatoni to the same pot, off heat.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Pan-fry, turning meatballs often, until golden-brown on all sides, 2-3 min. (TIP: Don't overcrowd the pan; pan-fry the meatballs in two batches if needed, using 1 tbsp oil per batch.) Add mirepoix and peppers. Cook, stirring often, until softened, 2-3 min.
Add crushed tomatoes, reserved pasta water, tomato sauce base, remaining Italian Seasoning, remaining pesto and 1/2 tsp sugar (dbl for 4 ppl) to the meatballs. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly and meatballs are cooked through, 2-3 min.**
Divide rigatoni between bowls. Top with meatballs and Sunday sauce. Sprinkle parsley and remaining Parmesan over top.
