Pork Ragù Rigatoni

Name: Pork Ragù Rigatoni with Tuscan Herbs & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 3 ounce Carrot; 6 ounce Rigatoni Pasta; 10 ounce Pulled Pork; 1 tablespoon Tuscan Heat Spice; 1 unit Chicken Stock Concentrate; 14 ounce Marinara Cup; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; ½ teaspoon Sugar; 1 tablespoon Butter; Salt; Pepper

with Tuscan Herbs & Parmesan

Recipe Development TeamPublished on December 10, 2019

3.9

(1.9K customers rated)

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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.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Energy (kJ)4058 kJ

Calories970 kcal

Fat50 g

Saturated Fat17 g

Carbohydrate85 g

Sugar12 g

Dietary Fiber6 g

Protein45 g

Cholesterol145 mg

Sodium1740 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Peeler

•Strainer

•Large Pan

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.