Pork Ragu with Roasted Peppers

Pork Ragu with Roasted Peppers

Rigatoni with Cheesy Topping

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

170 g



6 g


113 g

Red Onion, chopped

1 tbsp

Italian Seasoning


2 unit

Crushed Tomatoes

170 g

Roasted Red Peppers

2 tbsp

Tomato Sauce

2 tbsp

Balsamic Vinegar


14 g


1 cup

Mozzarella Cheese, shredded


Not included in your delivery

1 tsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories540 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber5 g
Protein35 g
Cholesterol95 mg
Sodium1560 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Pot
Measuring Cups
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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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.