Sunday Sauce Pork Pasta
Wine sauce and Basil
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
170 g
Rigatonis
(Contient Blé)
113 g
Mirepoix
370 ml
Tomates broyées
7 g
Persil
¼ tasse(s)
Parmesan, râpé grossièrement
2 pièce(s)
Gousses d'ail
4 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)
1 cs
Assaisonnement italien
(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)
2 cs
Vinaigre balsamique
(Contient Sulfites)
2 cs
Sauce tomate
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Lait, Soya)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
1 cs
Huile*
2 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Meanwhile, roughly chop the parsley. Peel, then mince or grate garlic.
Combine pork, 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 16 equal 1 tbsp sized meatballs (28 meatballs for 4 ppl).
Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return to the same pot, off heat.
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. Add mirepoix. Cook, stirring often, until softened, 2-3 min.
Add crushed tomatoes, vinegar, garlic, pasta water, tomato TKTTK, remaining Italian seasoning and remaining pesto to the meatballs. Season with salt and pepper. Cook, stirring often, until slightly thickened and meatballs are cooked through, 2-3 min.**
Divide rigatoni between bowls. Top with meatballs and Sunday sauce between bowls. Sprinkle over parsley and remaining Parmesan.