Fresh Rigatoni with Spicy Pork Ragu

Fresh Rigatoni

with Spicy Pork Ragu

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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Many believe the Italian word “ragu” came from the French version, “ragout,” during Napoleon’s invasion of Northern Italy in the late 1700s. Now, it’s simply known as a rich, slow-simmered, meat-based sauce that’s served with pasta. In our simple take on the classic, the finishing touch of salty Pecorino Romano cheese balances the sweetness in the sauce of carrots, onion, and tomatoes.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Fresh Rigatoni with Spicy Pork Ragu
Title
  • 1 Large Spanish Onion
  • 2 Medium Carrots
  • 4 cloves Garlic
  • 1 bunch Fresh Oregano
  • 1 oz Pecorino Romano Cheese
  • 1 Can Whole Peeled Tomatoes
  • ½ tsp Red Pepper Flakes
  • 10 oz Fresh Mezzi Rigatoni
  • 10 oz Ground Pork
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Peel the onion, carrots, and garlic. Small dice the onion and carrots, and slice the garlic. Pick off the oregano leaves and roughly chop them. Grate the Pecorino cheese. Transfer the canned tomatoes and juice to a medium bowl. Using your hands, or carefully using the sharp edge of the can’s lid, cut the tomatoes into smaller pieces.
Start the sauce:
2 Start the sauce:
Heat some olive oil in a large pot on high until hot. Add the onion and carrot, and cook 3 to 4 minutes, or until the carrots start to soften. Add the garlic and red pepper flakes and cook 1 minute longer, stirring.
Finish the sauce:
3 Finish the sauce:
Add the pork and half of the chopped oregano, breaking up the meat with a spoon. Cook about 5 minutes or until browned. Season with salt and pepper. Add the tomatoes with your hands to break them up even further. Allow the mixture to come to a simmer, then reduce the heat to medium-low and simmer 10 to 15 minutes or until the sauce thickens.
Cook the mezzi rigatoni:
4 Cook the mezzi rigatoni:
After the sauce simmers for about 5 minutes, add the rigatoni pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente. Drain the pasta, reserving some of the cooking water.
Add the pasta to the sauce:
5 Add the pasta to the sauce:
Add the drained pasta to the pot with the sauce. Stir until the pasta is well coated. Cook 1 minute longer. (Add some of the pasta cooking water if the sauce is too thick.)
Plate your dish:
6 Plate your dish:
Divide the pasta and sauce between 2 dishes. Sprinkle each with the grated Pecorino and the remaining chopped oregano. Buon appetito!

Tips from Home Chefs

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Fresh Rigatoni

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Peel the onion, carrots, and garlic. Small dice the onion and carrots, and slice the garlic. Pick off the oregano leaves and roughly chop them. Grate the Pecorino cheese. Transfer the canned tomatoes and juice to a medium bowl. Using your hands, or carefully using the sharp edge of the can’s lid, cut the tomatoes into smaller pieces.
2 Start the sauce:
Heat some olive oil in a large pot on high until hot. Add the onion and carrot, and cook 3 to 4 minutes, or until the carrots start to soften. Add the garlic and red pepper flakes and cook 1 minute longer, stirring.
Start the sauce:
Finish the sauce:
3 Finish the sauce:
Add the pork and half of the chopped oregano, breaking up the meat with a spoon. Cook about 5 minutes or until browned. Season with salt and pepper. Add the tomatoes with your hands to break them up even further. Allow the mixture to come to a simmer, then reduce the heat to medium-low and simmer 10 to 15 minutes or until the sauce thickens.
4 Cook the mezzi rigatoni:
After the sauce simmers for about 5 minutes, add the rigatoni pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente. Drain the pasta, reserving some of the cooking water.
Cook the mezzi rigatoni:
Add the pasta to the sauce:
5 Add the pasta to the sauce:
Add the drained pasta to the pot with the sauce. Stir until the pasta is well coated. Cook 1 minute longer. (Add some of the pasta cooking water if the sauce is too thick.)
6 Plate your dish:
Divide the pasta and sauce between 2 dishes. Sprinkle each with the grated Pecorino and the remaining chopped oregano. Buon appetito!
Plate your dish:
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