Pork Ragu with Rigatoni Pasta
Pork Ragu with Rigatoni Pasta

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pork ragu with rigatoni pasta. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Any short, tubular pasta will work with this meaty ragu–just make sure to cook it al dente for texture. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.

Pork Ragu with Rigatoni Pasta is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Pork Ragu with Rigatoni Pasta is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pork ragu with rigatoni pasta using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pork Ragu with Rigatoni Pasta:
  1. Prepare 3 medium Pork Chops
  2. Take 1 lb Rigatoni Pasta
  3. Get 48 oz Spaghetti Sauce
  4. Take 1 tbsp Salt
  5. Prepare 1/4 cup Olive Oil

Serve with ricotta salata if desired. with Spicy Pork Ragu. Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags. Pulled Pork Rigatoni is the best way to use leftover pulled pork. Pasta tossed with crushed tomatoes, pulled pork, onions, mushrooms and garlic.

Steps to make Pork Ragu with Rigatoni Pasta:
  1. Clean and then trim the 3 Pork Chops. once you finished trimming them cut up on bite size pieces. Save bones and pork pieces in bowl and cover until ready to use.
  2. In a large pot, add Spaghetti Sauce on a medium heat. Once sauce begins to boil, add pork pieces and bones to sauce and cover. Change heat setting from medium to low and allow to simmer for 1 hour. You should stir the mixture once every twenty minutes.
  3. During the final twenty minutes of your pork and sauce mixture being done, in a large pot combine water, salt and olive oil to a medium flame. When water begins to boil add pasta and cook for 15-20 minutes.
  4. Once pasta is ready, drain water then add pasta to sauce mixture. Mix until pasta is covered with pork & sauce mixture. Serve in medium size bowl or on plate. You can either top with grated Mozzarella, Parmesan or Romano cheese and serve.
  5. Notes: You do not have to use pre-made sauce. Feel free to use your own home-made sauce. When sauce is ready you can remove bones and strip of any pork meat before discarding. If you do not have Rigatoni pasta Penne pasta can be substituted.

Pulled Pork Week continues today with this Pulled Pork Rigatoni. I should apologize because I've been holding on to this recipe for some time now. As any regular readers will know, I cook with pork cheeks a lot. They taste fantastic when slow braised, and are very forgiving in terms of cooking times thanks to the abundant connective sinew which melts and moisturises the meat during cooking - plus they're great value and freeze very well. In the meantime, in a large saucepan, cook the pasta in salted boiling water until al dente.

So that’s going to wrap this up with this special food pork ragu with rigatoni pasta recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!