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Sunday Sauce Pork Pasta
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Sunday Sauce Pork Pasta

Sunday Sauce Pork Pasta

with Rigatoni

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
Sesame
Soy
Gluten

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

Preparation Time30 minutes
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, shredded

(Contains Milk)

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce Base

¼ cup

Basil Pesto

(Contains Milk)

1 tbsp

Garlic Puree

160 g

Sweet Bell Pepper

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

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Nutrition Values

Calories1070 kcal
Fat49 g
Saturated Fat13 g
Carbohydrate109 g
Sugar23 g
Dietary Fiber12 g
Protein48 g
Cholesterol95 mg
Sodium1750 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
Colander
Large Non-Stick Pan

Instructions

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 water comes to a boil, roughly chop parsley. Core, then cut pepper into 1/4-inch pieces.

Make meatballs
2

Combine pork, garlic puree, 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-sized meatballs (24 meatballs for 4 ppl).

Cook rigatoni
3

Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return rigatoni to the same pot, off heat.

Cook meatballs
4

While 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. (TIP: Don't overcrowd the pan; pan-fry the meatballs in two batches if needed, using 1 tbsp oil per batch.) Add mirepoix and peppers. Cook, stirring often, until softened, 2-3 min.

Make Sunday sauce
5

Add crushed tomatoes, reserved pasta water, tomato sauce base, remaining Italian Seasoning, remaining pesto and 1/2 tsp sugar (dbl for 4 ppl) to the meatballs. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly 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.