Sunday Sauce Pork Pasta

Name: Sunday Sauce Pork Pasta with Creamy Pesto
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Ground Pork; 170 g Rigatoni; 113 g Mirepoix; 370 mL Crushed Tomatoes with Garlic and Onion; 7 g Parsley; ¼ cup Parmesan Cheese; ¼ cup Italian Breadcrumbs; 1 tbsp Italian Seasoning; 2 tbsp Tomato Sauce; ¼ cup Basil Pesto; 1 tbsp Oil*; ¼ tsp Salt and Pepper*; 2 tsp Salt*; 6 g Garlic

with Creamy Pesto

Get Up To 20 Free Meals + Free Sides for Life

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:

Quick

•Family Friendly

Allergens:

Wheat

•Milk

•Egg

•Sesame

•Soy

•Sulphites

•Gluten

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

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: Egg, Milk, 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*

Nutrition Values

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.

Utensils

•Large Pot

•Measuring Cups

•Measuring Spoons

•Large Bowl

•Strainer

•Large Non-Stick Pan

Cooking Steps

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.

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).

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.

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.

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.**