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Sunday Sauce Pork Pasta

Sunday Sauce Pork Pasta

with Creamy Pesto
4.5(1.9K)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1020 kcal
Protein
: 
45g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Egg
  • Sesame
  • Soy
  • Sulphites
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Pork

170 g

Rigatoni

(Contains: Wheat)

113 g

Mirepoix

370 mL

Crushed Tomatoes with Garlic and Onion

7 g

Parsley

¼ cup

Parmesan Cheese

(Contains: Milk)

¼ cup

Italian Breadcrumbs

(Contains: Milk, Egg, Sesame, Soy, Sulphites, Gluten)

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce

¼ cup

Basil Pesto

(Contains: Milk, Soy)

6 g

Garlic

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Calories1020 kcal
Fat47 g
Saturated Fat12 g
Carbohydrate102 g
Sugar17 g
Dietary Fiber9 g
Protein45 g
Cholesterol95 mg
Sodium1990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Measuring Cups
•Measuring Spoons
•Large Bowl
•Strainer
•Large Non-Stick Pan

Cooking Steps

Prep
1

Before starting, wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: use the same for 4 ppl). Cover and bring to a boil over high heat. While the water comes to a boil, roughly chop parsley. Peel, then mince or grate garlic.

Make meatballs
2

Combine pork, garlic, Italian breadcrumbs, half the Italian Seasoning, half the pesto, half the Parmesan and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Roll mixture into 12 equal meatballs (24 meatballs for 4 ppl).

Cook rigatoni
3

Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return to the same pot, off heat.

Cook meatballs
4

While the rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Pan-fry, turning meatballs often, until golden-brown on all sides, 2-3 min. Add mirepoix. Cook, stirring often, until softened, 2-3 min.

Make Sunday sauce
5

Add crushed tomatoes, reserved pasta water, tomato sauce, remaining Italian Seasoning and remaining pesto to the meatballs. Season with salt and pepper. Cook, stirring often, until slightly thickened and meatballs are cooked through, 2-3 min.**

Finish and serve
6

Divide rigatoni between bowls. Top with meatballs and Sunday sauce. Sprinkle parsley and remaining Parmesan over top.

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