Pork and zucchini rigatonis
- Preparation 20 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
These pork and zucchini rigatonis were inspired by the solid chef Michele Forgione (@micheleforgione) from the restaurant Impasto in Montréal. His Instagram feed is a real drool maker especially if you love Italian cuisine!
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Ingredients
- 200g pecorino Romano cheese, finely grated
- 200g parmesan cheese, finely grated
- 454g rigatonis
- 2 big garlic cloves, finely chopped
- 1 yellow onion, finely chopped
- 800g lean ground pork
- Italian spices
- 3 small zucchinis cut in small cubes (about 4 cups)
- ***1 cup cooking water***
Preparation
- Pour the grated cheese in a bowl and toss. Reserve in fridge.
- In a big pan filled with boiling salty water, cook the pasta al dente as per instructions on the box. Reserve 1 cup cooking water then pour pasta in strainer. Drain water and set aside.
- In the same big pan at medium heat, add a book drizzle of olive oil (2-3 tablespoons) then cook garlic and onion for 2-3 minutes.
- Add the pork, 1/2 teaspoon Italian spices then season with salt and pepper. Cook for 6-8 minutes, while breaking meat in small chunks, or until pork is no longer pink. Drain off fat and reserve meat in a bowl.
- Add the zucchini, 1/4 teaspoon Italian spices then season with salt and pepper. Cook for 3-4 minutes while stirring.
- Always at medium heat, add the cooked pasta, meat, 3/4 of the cheese and 3/4 cup cooking water. Continue cooking, while stirring, for a couple of minutes until cheese is melted making it creamy. Serve immediately and garnish with cheese!
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Our sommeliers suggest
QUINTESSENCE DU FRUIT SYRAH / MERLOT
We love syrah for it's spicy character and we love merlot for it's fine texture. A super accessible blend!
See the product
Ale Amérindienne, Le Naufrageur
This IPA, brewed with added Labrador tea, has a sustained bitterness and a resinous and spicy taste that will mingle with the Italian spices of the dish to offer a rich aromatic bouquet. The fat of the cheeses will make up for the bitterness of the beer.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
QUINTESSENCE DU FRUIT SYRAH / MERLOT
We love syrah for it's spicy character and we love merlot for it's fine texture. A super accessible blend!
See the product
Ale Amérindienne, Le Naufrageur
This IPA, brewed with added Labrador tea, has a sustained bitterness and a resinous and spicy taste that will mingle with the Italian spices of the dish to offer a rich aromatic bouquet. The fat of the cheeses will make up for the bitterness of the beer.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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