Pork Ragu with Roasted Peppers
Rigatoni with Cheesy Topping
If it ain't broke, don't fix it. That’s what we have to say about the tried-and-true combination of tomatoes and roasted red peppers, which is then folded into a creamy sauce with stringy and cheesy mozzarella. This bowl of pasta brings flavour, and a touch of warmth to your dinner table!
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
g
Penne
(Contains Wheat)
g
Rigatoni
(Contains Wheat)
3 unit(s)
Garlic, cloves
56 g
Red Onion, chopped
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
370 mL
Crushed Tomatoes
170 mL
Roasted Peppers
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Parsley
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
tsp
Salt*
tsp
Oil*
tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Roughly chop the parsley. Finely chop the roasted pepper. Peel, then mince the garlic. Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat.
While water boils, heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil, then pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water and drain.
Add tomato sauce, garlic, and Italian seasoning to the pan. Cook, stirring often, until fragrant, 1-2 min. Add roasted peppers, vinegar and crushed tomatoes. Simmer, stirring occasionally, until sauce has slightly thickened, 5-7 min. Season with salt and pepper.
Add the rigatoni, reserved pasta water and half the parsley to the pan. Stir to combine. Sprinkle cheese over pasta. Broil the pan, in top of oven, until cheese is golden-brown, 2-3 min. (NOTE: Keep your eye on the ragu, so it doesn't burn!)
Divide pork ragu between plates. Sprinkle over remaining parsley.
