Pork and zucchini rigatonis - Le Coup de Grâce

Pork and zucchini rigatonis

Preparation :20 min Cooking :30 min
Difficulty :easy
Servings :4

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!


  • 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***


  • 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 wine stewards suggest


We love syrah for it's spicy character and we love merlot for it's fine texture. A super accessible blend!

+- 30$ RUFFINO MODUS 2010

A ''super toscan'' affordable! The super toscans are wines elaborated from typical italian variety blended with international grapes variety. Sangiovese, cabernet, merlot...

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.

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