Pork Ragu Rigatoni

Name: Pork Ragu Rigatoni
Total time: 50 min
Yield: 6
Ingredients: 1 batch Classic Pasta Dough; Kosher salt; pepper; 2 tbsp. olive oil; 1 large clove garlic, finely chopped; 1 1/2 lb. ground pork; 1 (6-ounce) can tomato paste; 1 c. dry white wine; 1/2 c. flat-leaf parsley, roughly chopped; Shaved ricotta salata, for serving

By The Good Housekeeping Test KitchenPublished: Feb 22, 2018

Mike Garten

Yields:

Total Time:

50 mins

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Top your homemade pasta with hearty meat sauce and gobs of cheese.

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Ingredients

1
batch Classic Pasta Dough
Kosher salt
pepper
2 Tbsp.
olive oil
1
large clove garlic, finely chopped
1 1/2 lb.
ground pork
1
(6-ounce) can tomato paste
1 cup
dry white wine
1/2 cup
flat-leaf parsley, roughly chopped
Shaved ricotta salata, for serving

Directions

1. Step 1Prepare pasta dough and tubular shapes using rigatoni dial as directed.
2. Step 2Bring large pot of water to a boil; add 1 tablespoon salt.
3. Step 3Meanwhile, in large skillet, heat oil and garlic on medium 30 seconds. Add pork, season with 1/4 teaspoon each salt and pepper and cook, breaking up into pieces, until no longer pink, 5 to 6 minutes.
4. Step 4Add tomato paste and cook, stirring, 2 minutes. Add wine and simmer until it no longer smells like wine, about 5 minutes. Fold in parsley.
5. Step 5While pork is cooking, cook pasta to al dente, 4 to 6 minutes. Drain pasta and toss with ragu. Serve with ricotta salata if desired.