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Sunday Sauce Pork Pasta

Sunday Sauce Pork Pasta

with Creamy Pesto

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This Sunday sauce-style pasta is like a heartwarming hug, perfect after a long day. The ridges on the rigatoni pasta ensure no sauce gets left behind. Time to dig in!

Tags:QuickFamily Friendly
Allergens:Wheat/BléMilk/LaitEgg/OeufSesame/SésameSoy/SojaSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

170 g

Rigatoni

(ContainsWheat/Blé)

113 g

Mirepoix

370 mL

Crushed Tomatoes with Garlic and Onion

7 g

Parsley

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

¼ cup

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Egg/Oeuf, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

6 g

Garlic

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1020 kcal
Fat47 g
Saturated Fat12 g
Carbohydrate102 g
Sugar17 g
Dietary Fiber9 g
Protein45 g
Cholesterol95 mg
Sodium1990 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Bowl
Strainer
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
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.

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).

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.

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.

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.**

6

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