Pork Ragu with Rigatoni Pasta
Pork Ragu with Rigatoni Pasta

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pork ragu with rigatoni pasta. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork Ragu with Rigatoni Pasta is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Pork Ragu with Rigatoni Pasta is something that I have loved my whole life.

Any short, tubular pasta will work with this meaty ragu–just make sure to cook it al dente for texture. Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too. Prepare pasta dough and tubular shapes using rigatoni dial as directed.

To get started with this particular recipe, we must first prepare a few components. You can have pork ragu with rigatoni pasta using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pork Ragu with Rigatoni Pasta:
  1. Take 3 medium Pork Chops
  2. Make ready 1 lb Rigatoni Pasta
  3. Prepare 48 oz Spaghetti Sauce
  4. Prepare 1 tbsp Salt
  5. Make ready 1/4 cup Olive Oil

Pulled Pork Rigatoni is the best way to use leftover pulled pork. Pasta tossed with crushed tomatoes, pulled pork, onions, mushrooms and garlic. Pulled Pork Week continues today with this Pulled Pork Rigatoni. I should apologize because I've been holding on to this recipe for some time now.

Steps to make Pork Ragu with Rigatoni Pasta:
  1. Clean and then trim the 3 Pork Chops. once you finished trimming them cut up on bite size pieces. Save bones and pork pieces in bowl and cover until ready to use.
  2. In a large pot, add Spaghetti Sauce on a medium heat. Once sauce begins to boil, add pork pieces and bones to sauce and cover. Change heat setting from medium to low and allow to simmer for 1 hour. You should stir the mixture once every twenty minutes.
  3. During the final twenty minutes of your pork and sauce mixture being done, in a large pot combine water, salt and olive oil to a medium flame. When water begins to boil add pasta and cook for 15-20 minutes.
  4. Once pasta is ready, drain water then add pasta to sauce mixture. Mix until pasta is covered with pork & sauce mixture. Serve in medium size bowl or on plate. You can either top with grated Mozzarella, Parmesan or Romano cheese and serve.
  5. Notes: You do not have to use pre-made sauce. Feel free to use your own home-made sauce. When sauce is ready you can remove bones and strip of any pork meat before discarding. If you do not have Rigatoni pasta Penne pasta can be substituted.

Pulled Pork Week continues today with this Pulled Pork Rigatoni. I should apologize because I've been holding on to this recipe for some time now. Rigatoni pasta, which is similar to penne, is used here, along with ground pork and your choice of either hot or sweet Italian sausage. This recipe shows you how to make a ragù in the Northern Italian style. In the meantime, in a large saucepan, cook the pasta in salted boiling water until al dente.

So that’s going to wrap this up with this special food pork ragu with rigatoni pasta recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!