Sunday Sauce Pork Pasta
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Sunday Sauce Pork Pasta

Sunday Sauce Pork Pasta

with Creamy Pesto

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:
Chef's Choice
Allergens:
Wheat
Barley
Milk
Oats
Rye
Sesame
Soy
Sulphites

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

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

2 unit(s)

Garlic, cloves

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 tbsp

Tomato Sauce

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

2 tsp

Salt*

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Nutrition Values

Calories780 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber8 g
Protein40 g
Cholesterol80 mg
Sodium2850 mg
Trans Fat0.2 g
Potassium1100 mg
Calcium100 mg
Iron7 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 Bowl
Strainer
Large Non-Stick Pan

Instructions

PREP
1

Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Meanwhile, roughly chop the parsley. Peel, then mince or grate garlic.

MAKE MEATBALLS
2

Combine pork, 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 16 equal 1 tbsp sized meatballs (28 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

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, vinegar, garlic, pasta water, tomato TKTTK, 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 between bowls. Sprinkle over parsley and remaining Parmesan.