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rigatoni pasta with spicy pork ragu and grated cheese in a white pasta bowl

Spicy Pork Ragu & Rigatoni Pasta

sweet italian sausage, ricotta salata, mint

STARS

If you're looking for a comforting dish then you've found the right recipe. This Calabrian-style rigatoni is filled with warmth and love. Ricotta salata, a firm Italian whey cheese and mint take this dish to a whole new level. Enjoy!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  30 minutes
Ingredients

Pork Ragu & Pasta

  • 1/4 cup olive oil, divided
  • 1 pound Italian spicy pork sausage
  • 2 garlic cloves, minced
  • 1 teaspoon chile flakes
  • 2 yellow onions, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 28-ounce can tomato purée
  • 1/2 cup basil, minced, plus more for garnish
  • 1/4 cup mint, minced, plus more for garnish
  • 8 ounces rigatoni
  • 1/2 cup shaved ricotta salata
Directions
1
In a large skillet, heat half of the olive oil on high heat. Add the sausage and cook until caramelized, breaking it up with a wooden spoon. Remove the sausage from the pot.
2
Add the remaining oil to the skillet and heat over medium-low with the garlic. Toast until golden. Add the chile flakes and toast for 1 minute. Add the onions and lower the heat. Cook until fragrant and soft.
3
Add the carrots and celery and cook until soft, another 5-10 minutes. Add the tomato purée and simmer for 1 hour on low heat. Season with salt to taste. Turn off the heat and fold in the herbs.
4
Towards the end of the cooking time, =bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
5
Toss the pasta with the sauce, divide between bowls and garnish with herbs and ricotta salata.

Spicy Pork Ragu & Rigatoni Pasta

sweet italian sausage, ricotta salata, mint

STARS

If you're looking for a comforting dish then you've found the right recipe. This Calabrian-style rigatoni is filled with warmth and love. Ricotta salata, a firm Italian whey cheese and mint take this dish to a whole new level. Enjoy!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Pork Ragu & Pasta

  • 1/4 cup olive oil, divided
  • 1 pound Italian spicy pork sausage
  • 2 garlic cloves, minced
  • 1 teaspoon chile flakes
  • 2 yellow onions, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 28-ounce can tomato purée
  • 1/2 cup basil, minced, plus more for garnish
  • 1/4 cup mint, minced, plus more for garnish
  • 8 ounces rigatoni
  • 1/2 cup shaved ricotta salata

Directions

1
In a large skillet, heat half of the olive oil on high heat. Add the sausage and cook until caramelized, breaking it up with a wooden spoon. Remove the sausage from the pot.
2
Add the remaining oil to the skillet and heat over medium-low with the garlic. Toast until golden. Add the chile flakes and toast for 1 minute. Add the onions and lower the heat. Cook until fragrant and soft.
3
Add the carrots and celery and cook until soft, another 5-10 minutes. Add the tomato purée and simmer for 1 hour on low heat. Season with salt to taste. Turn off the heat and fold in the herbs.
4
Towards the end of the cooking time, =bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
5
Toss the pasta with the sauce, divide between bowls and garnish with herbs and ricotta salata.