something big batch pork

• To the boiling water, add rigatoni. Cook for 8 min, stirring occasionally, until almost tender but still firm to the bite.
• Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) pesto. Season with salt and pepper. Stir to combine. This is your dressing.
• To a medium bowl, add sausage, ricotta, half the parmesan and remaining Italian Herb Spice Blend. Season with salt and pepper, then combine. Set aside.

HAS IT BEEN 8 MIN?

• To pot of rigatoni, add broccoli. Cook for 1-2 min until broccoli is bright green and rigatoni tender but still firm to the bite.
• Reserve 1 cup (2 cups) pasta water. Strain rigatoni and broccoli, then return to the pot.
• Add crushed tomatoes, zucchini remaining pesto and 1/2 cup reserved pasta water. Season with salt and pepper. Return to heat. Cook for 2-3 min, stirring often until warmed through.
• Transfer mixture to an 8 x 8 baking dish. (9 x 13 baking dish 4 servings)

HEY HANNAH! can you do half using a measuring spoon to scoop and half just using your fingers? would like to confirm timing in both scenarios thank you!

• Using fingers or two spoons, pinch or scoop 1/2  tbsp size pieces of sausage mixture and place right over pasta. (Note: Don't worry about shaping into balls, freeform is perfectly fine!)
• Sprinkle remaining parmesan over top.
• Bake in the middle the oven for 7-10 min until sausage is cooked through.**

• Meanwhile, cut tomato into 1/4-inch pieces.
• To bowl of dressing, add tomatoes, spring mix and croutons. Do not mix until step 6!