Pork Ragu with Roasted Peppers
Rigatoni with Cheesy Topping- Wheat
- Sulphites
- Milk
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!
Ingredients
500 g
Ground Pork
170 g
Rigatoni
(Contains: Wheat)
6 g
Garlic
113 g
Red Onion, chopped
1 tbsp
Italian Seasoning
(Contains: Sulphites)
2 unit
Crushed Tomatoes
170 g
Roasted Peppers
2 tbsp
Tomato Sauce
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
14 g
Parsley
1 cup
Mozzarella Cheese, shredded
(Contains: Milk)
Not included in your delivery
1 tsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high and wash and dry all produce. 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.
