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    Home » Recipes » Dinner Recipes

    Rigatoni with Spicy Pork Ragu

    Published: Feb 6, 2013 · Modified: Oct 12, 2022 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    I couldn't wait to share this recipe with you. Looks like the latest issue of Bon Appetit has been pretty popular. The cover showcases a gorgeous deep marinara sauce and the magazine is really showing off some delicious pasta dishes. Another one I want to try has mussels and white beans which I find so fascinating. Today's pasta however, struck me fast. It uses rigatoni which is larger than penne and is able to soak up and hold on to hearty sauces, such as this meat marinara. This ragu cooks with spicy Italian sausage, which I absolutely love. I have made sausage before and it is a fun task, but so much easier to buy in the store too! This gorgeous sauce becomes thick with a pureed mixture of carrots, onions and celery, which also offers a touch of sweetness. And because the Italian sausage is spicy already, there isn't much of a need to add any additional red pepper.

    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com

    When I read the recipe in the magazine, I have to admit that I found it a tad confusing. I'm wondering if I am the only one? I thought the steps were out of order and hard to follow and then the end of the recipe said to cook for 4 hours! Now because I had the time, I did allow it to simmer for a few hours, but I think this sauce would be just as delicious in 30 minutes. Another thing I noticed was that were was no mention of red wine! So I had to tweak the recipe just a tad to add some depth. And I have to tell you, the results were remarkable. .

    Method:

    1) In a large skillet, drizzle with olive oil and remove ground meat from casings. Use a large wood spoon to break up the meat as it cooks and cook all the way through, so there is no pink. If you have ground pork not in casings, then just break it up with a spoon and you don't have to worry about removing it from its casings. When done, remove to a plate and set aside.

    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com

    2) While the meat is cooking, puree the vegetables. In a food processor, puree the onions, carrot and celery. In the same pan, add the vegetable mixture and cook for about 3 minutes until the vegetables begin to soften. Add dried oregano and cook for another minute.

    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com

    3) Add chopped garlic to the pan and allow to cook for another 3-4 minutes. Stir the mixture a few times so its evenly cooked.  Add tomato paste and stir so everything is coated. Add red wine and increase heat so wine cooks off and reduces, about 3-4 minutes.

    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com
    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com


    4) Add crushed tomatoes and season with salt and pepper.  Add pork and its drippings back into the sauce. Cover and bring sauce to a constant simmer. Cook for at least 30 minutes and up to 3hours if you have the time.

    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com

    6) While sauce is cooking, prepare pasta per its directions and when pasta is done add directly to sauce so everything is coated.

    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com

    7) When ready, grate fresh Parmesan cheese and top with fresh basil.

    Rigatoni with Spicy Pork Ragu

    Samantha Ferraro

    LittleFerraroKitchen.com

    5 from 4 votes
    Print Recipe Pin Recipe
    Servings 4 servings
    Calories 908 kcal

    Ingredients
     
     

    • 1 lb Italian sauce in links or ground
    • ½ onion cut in quarters
    • 3 large carrots peeled and cut in quarters
    • 3 celery cut in quarters
    • 1 28 oz can crushed tomatoes
    • 1 teaspoon oregano
    • 3 garlic cloves chopped
    • Salt and pepper to taste
    • Olive oil for drizzling
    • 1 lb rigatoni pasta
    • Fresh basil for garnish
    • Fresh Parmesan cheese for garnish

    Instructions
     

    • In a large skillet, drizzle with olive oil and remove ground meat from casings. Use a large wood spoon to break up the meat as it cooks and cook all the way through, so there is no pink. If you have ground pork not in casings, then just break it up with a spoon and you don't have to worry about removing it from its casings. When done, remove to a plate and set aside.
    • While the meat is cooking, puree the vegetables. In a food processor, puree the onions, carrot and celery. In the same pan, add the vegetable mixture and cook for about 3 minutes until the vegetables begin to soften. Add dried oregano and cook for another minute.
    • Add chopped garlic to the pan and allow to cook for another 3-4 minutes. Stir the mixture a few times so its evenly cooked. Add tomato paste and stir so everything is coated. Add red wine and stir then increase the heat so sauce begins to simmer and wine is reduced, about 3-4 minutes.
    • Add crushed tomatoes and season with salt and pepper. Add pork and its drippings back into the sauce. Cover and being to a constant simmer. Cook for at least 30 minutes and up to 3hours if you have the time.
    • While sauce is cooking, prepare pasta per its directions and when pasta is done add directly to sauce so everything is coated.
    • When ready, grate fresh Parmesan cheese and top with fresh basil.

    Nutrition

    Calories: 908kcalCarbohydrates: 107gProtein: 35gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gCholesterol: 86mgSodium: 1430mgPotassium: 1324mgFiber: 9gSugar: 15gVitamin A: 8094IUVitamin C: 26mgCalcium: 145mgIron: 6mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!
    Rigatoni with Spicy Pork Ragu via LittleFerraroKitchen.com

    For more Italian Sunday night dinner inspiration, try my beef braciole recipe stuffed with prosciutto and Parmesan.

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    Reader Interactions

    Comments

    1. Susan says

      February 06, 2013 at 9:23 am

      5 stars
      I think I ripped open that issue of Bon App before I got out of my elevator. While I haven't cooked anything from it yet, seeing this makes me think I need to get on it ASAP!

      Reply
    2. Karla @ Foodologie says

      January 09, 2014 at 5:25 pm

      5 stars
      Ah I remember when I used to get Bon Apetit Magazine. I have one issue saved that's fully of Moroccan inspired dishes like Lamb Tagine that I'm dying to make. Someday...

      Reply
    3. Banke says

      July 23, 2014 at 11:25 am

      5 stars
      I can't believe i'm just now looking at your blog Samantha! All of the food you cook looks AMAZING. Especially this dish!

      xx

      Withlovebanke.blogspot.com

      Reply
      • Samantha says

        July 25, 2014 at 10:22 am

        Hi Banke!!!!! I'm so excited that you finally say my blog!! :))

        Reply

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