{"id":1131,"date":"2016-09-19T09:28:42","date_gmt":"2016-09-19T13:28:42","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/pork-and-zucchini-rigatonis\/"},"modified":"2026-08-30T02:35:18","modified_gmt":"2026-08-30T06:35:18","slug":"pork-and-zucchini-rigatonis","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/pork-and-zucchini-rigatonis\/","title":{"rendered":"Creamy ground pork pasta with zucchini"},"content":{"rendered":"<h3>\ud83e\uddc0 <strong>Ground pork pasta that skips the tomato sauce<\/strong><\/h3>\n<p>This one is built the way a cacio e pepe is built: pecorino romano and Parmesan melted into starchy pasta water until every rigatoni is coated in something glossy and salty. No jar of sauce, no carton of cream. Cheese, pork fat, and the water you were about to pour down the drain.<\/p>\n<h3>\ud83e\udd52 <strong>Zucchini that stays firm<\/strong><\/h3>\n<p>Diced small, in the hot pot three or four minutes, out. Cook zucchini for pasta any longer than that and it dumps its water into the sauce and turns to mush. Kept firm, it does the one job it is there for, which is cutting through 400 g of cheese so the bowl does not flatten you halfway through. Leave it out and the dish becomes too much of one thing.<\/p>\n<h3>\ud83c\udf7d\ufe0f <strong>A weeknight dish that does not eat like one<\/strong><\/h3>\n<p>I saw a video of something close to this a good ten years ago, out of an Italian restaurant run by a chef I have followed ever since. I borrowed the idea and made it mine. It has been a Tuesday-night regular here for years, and I have still served it to company on a Saturday without apologizing for it. If this is your corner of the pasta world, look at my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/rigatoni-with-roasted-red-pepper-puree-and-mushrooms\/\" target=\"_blank\">rigatoni with roasted red pepper puree and mushrooms<\/a> and my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/zucchini-mac-and-cheese\/\" target=\"_blank\">zucchini mac and cheese<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\uddc0 Ground pork pasta that skips the tomato sauce This one is built the way a cacio e pepe is built: pecorino romano and Parmesan melted into starchy pasta water until every rigatoni is coated in something glossy and salty. No jar of sauce, no carton of cream. Cheese, pork &hellip;<\/p>\n","protected":false},"featured_media":9089,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"ground pork pasta","_yoast_wpseo_title":"Ground pork pasta with zucchini: creamy rigatoni, no tomato","_yoast_wpseo_metadesc":"Ground pork pasta with zucchini and rigatoni in a pecorino and Parmesan sauce built from pasta water. 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