Pork and zucchini rigatonis

Name: Pork and zucchini rigatonis
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Québécoise
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 20 min
Cooking 30 min
Servings 4
Freezing Absolutely

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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***

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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!