Rigatoni with Spicy Pork Ragu

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.

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.

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.

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.

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.

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

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

Print Recipe

5 from 1 vote

Rigatoni with Spicy Pork Ragu

Servings: 4 servings

Calories: 908kcal

Author: Samantha Ferraro

Ingredients

• 1 lb Italian sauce in links or ground
• 1/2 onion cut in quarters
• 3 large carrots peeled and cut in quarters
• 3 celery cut in quarters
• 1 28 oz can crushed tomatoes
• 1 tsp 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

US Customary – Metric

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: 908kcal | Carbohydrates: 107g | Protein: 35g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 1430mg | Potassium: 1324mg | Fiber: 9g | Sugar: 15g | Vitamin A: 8094IU | Vitamin C: 26mg | Calcium: 145mg | Iron: 6mg

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