Pork Ragù Rigatoni
with Tuscan Herbs & Parmesan
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Sauce
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
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.
Divide rigatoni and any remaining sauce between bowls. Top with Parmesan and serve.
