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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
170 g
Rigatoni
(Contains: Wheat)
113 g
Mirepoix
398 mL
Crushed Tomatoes
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
2 unit(s)
Garlic, cloves
4 tbsp
Italian Breadcrumbs
(Contains: Wheat, Oats, Rye, Sesame, Soy, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
4.3 g
Italian Seasoning
(May contain traces of: Peanuts, Triticale, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Fish, Egg, Mustard, Soy, Milk, Sesame, Wheat)
2 tbsp
Tomato Sauce
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Soy, Milk)
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 2 tsp salt to a large pot (NOTE: use the same for 4ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop the parsley. Peel, then mince or grate garlic.
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 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.
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, garlic, reserved pasta water, tomato sauce, remaining Italian seasoning, white wine vinegar 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.**
Divide rigatoni between bowls. Top with meatballs and Sunday sauce between bowls. Sprinkle over parsley and remaining Parmesan.
