Rigatoni with Rustic Pork Ragù and Herb Zucchini

Hearty tube pasta tossed in a robust crushed-tomato and ground pork sauce with garlic, crushed red pepper, and tender sautéed zucchini.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• comfort food
• sauté
• savory
• spicy
• rich

Ingredients

• 2 pound ground pork (lean)
• 1 pound rigatoni pasta (dry)
• 1 can crushed tomatoes
• 1 can tomato paste
• 1 yellow onion (medium, diced)
• 6 clove garlic (minced)
• 2 tablespoon olive oil (extra virgin)
• 1.5 pound zucchini (sliced into half-moons)
• 2 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup Parmesan cheese (grated)

Instructions

1. Bring a large pot of salted water to a boil over high heat, then cook the rigatoni pasta according to package instructions until al dente, about 11 to 13 minutes. Reserve 1/2 cup of starchy pasta cooking water and drain the pasta thoroughly.
2. While the pasta cooks, heat 1 tablespoon of the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground pork, yellow onion, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, and half the minced garlic. Cook, breaking up the meat with a wooden spoon, until the pork is thoroughly browned and reaches an internal temperature of 160°F, about 8 to 10 minutes.
3. Stir in the tomato paste, dried oregano, and crushed red pepper flakes. Cook for 2 minutes until fragrant and deepened in color, then pour in the crushed tomatoes and 1/4 cup of the reserved pasta cooking water. Reduce heat to medium-low and simmer gently for 10 minutes to develop flavors.
4. In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini, the remaining minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté for 6 to 8 minutes until tender-crisp with light golden edges.
5. Fold the drained rigatoni directly into the simmering pork ragù, stirring to coat evenly and adding a splash more reserved pasta water if needed to loosen the sauce. Ladle generous portions into bowls, top with the sautéed zucchini, and finish with grated Parmesan cheese.

Notes

Keeps well in airtight containers for up to 4 days in the refrigerator; loosen with a splash of water when reheating.

Nutrition (per serving)

• Calories: 590
• Protein: 42 g
• Carbohydrates: 58 g
• Fat: 20 g
• Fiber: 5 g
• Sodium: 820 mg
• Saturated Fat: 6.5 g
• Sugar: 7 g
• Cholesterol: 95 mg