Ingredients
- 1 lb dried rigatoni
- 1 lb ground pork
- 1 tbsp fennel seed
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tbsp tomato paste
- 2 cups Italian tomato purée passata
- ⅓ cup heavy cream plus more to taste
- 1 –2 tbsp crushed Calabrian chili peppers
- Olive oil as needed
- Salt and pepper to taste
- Basil leaves and Parmesan cheese for garnish optional
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve about 1 cup of pasta water, then drain.
- Cook the pork. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground pork and cook until about 75% done, breaking it into small pieces as it cooks.
- Season the pork. Stir in the fennel seed, garlic powder, oregano, red pepper flakes, and a pinch of salt. Finish cooking through and set aside.
- Make the sauce. Add a splash of olive oil to a large pot then stir in the tomato paste and sauté for 1 minute to deepen its flavor. Pour in the tomato purée and season with a small pinch of salt. Simmer over medium heat until the sauce thickens enough to hold a line when you drag a spoon through it, about 10 minutes.
- Finish the sauce. Stir in the heavy cream and Calabrian chili peppers. Taste and adjust seasoning.
- Combine everything. Fold the cooked pork and drained rigatoni into the sauce, adding a splash of reserved pasta water as needed to loosen it up. Toss until everything is coated and glossy.
- Serve. Plate the pasta and garnish with fresh basil leaves and grated Parmesan cheese, if desired.
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