Pork Rigatoni in Rich Tomato Sauce
with spinach and sprinkled cheese
This is a simple dish at first glance, but it's also filled with flavour. Featuring succulent pork, rich tomato sauce and al dente rigatoni, you'll find your tummy and your tastebuds more than satisfied with this quick and easy meal.
Ingredients
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
240 grams
Pork Mince
1 unit(s)
Onion
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 pack(s)
Chopped Tomato with Onion & Garlic
50 grams
Grated Cheese
(Contains Milk)
60 grams
Baby Spinach
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the pork mince and onion. Fry until pork is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
- Stir in the garlic and sprinkle over half the Italian herbs (double for 4p).
- Cook, stirring, until fragrant, 1 min more.
- Add the Worcester sauce, chopped tomatoes and ½ tsp sugar (double for 4p) to the pan.
- Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce thickens, 5-6 mins.
TIP: Add a splash of water if you feel it's too thick.
- When the sauce has reduced, add the spinach a handful at a time.
- Cook until wilted and piping hot, 1-2 mins.
- Stir the drained pasta, red wine jus, a knob of butter and half the cheese through the sauce.
- Season to taste with salt and pepper.
- Divide the pork pasta between bowls.
- Finish with a sprinkle of the remaining cheese.
