Growing up, pasta night at our house meant one thing: spaghetti and meatballs. That’s just how it was. But one evening, when I was short on time and ingredients, I discovered something that changed my weeknight dinner game. Instead of forming meatballs, I simply browned some ground pork with garlic and tossed it with pasta. My kids actually preferred it to our usual meatballs! Now this quick ground pork pasta has become our go-to meal when we want something satisfying without the fuss. It’s faster, easier, and honestly, there’s something about those little bits of seasoned pork that makes every bite just right.
Ingredient Substitutions
For a vegetarian or vegan option, ground pork can be replaced with crumbled firm tofu or plant-based meat alternatives. These substitutes provide similar texture and protein content. Adjust cooking time and seasoning as needed, as plant-based alternatives may cook faster.
Heavy cream can be substituted with coconut milk for a dairy-free version, as suggested in the recipe. For a lower-fat option, use unsweetened cashew milk or oat milk, though the sauce may be slightly less creamy. Thicken with a tablespoon of cornstarch if needed.
Rigatoni pasta can be swapped with gluten-free pasta varieties made from rice, corn, or legumes for those with gluten sensitivities. Cook according to package instructions, as gluten-free pastas often have different cooking times than wheat-based pastas. Whole wheat pasta is another option for increased fiber content.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 90-100 g
- Fat: 120-130 g
- Carbohydrates: 150-160 g
Ingredients
- 1 tsp Calabrian chili peppers (or 1/2 tsp red pepper flakes for less heat)
- 1 cup pasta cooking water (reserved from boiling pasta)
- 1/2 tsp black pepper
- 2/3 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 package rigatoni (I like Barilla brand for this)
- 1 lb ground pork (I prefer a lean blend)
- 1 yellow onion (finely diced)
- 2 tbsp butter
- 4 garlic cloves (minced)
- 1 tsp salt
- 1/2 cup tomato puree
Step 1: Cook the Pasta
Fill a pot with water, add a generous amount of salt, and bring it to a boil.
Cook the pasta according to the package directions until it reaches an al dente texture.
Once cooked, reserve 1/4 cup of the pasta water for later use, then drain the rest of the water from the pasta.
Step 2: Sauté Aromatics
In a large sauté pan, melt butter over medium heat.
Add diced onion and sauté for 3-4 minutes until softened.
Next, add the minced garlic and cook for another 1-2 minutes until it becomes fragrant, being careful not to burn the garlic.
Step 3: Cook the Pork and Combine Ingredients
Add the pork to the sauté pan and break it up into smaller pieces while browning for about 5 minutes.
Once browned, pour in the tomato paste, chili peppers, salt, and black pepper.
Stir well and cook for 5 more minutes to combine the flavors.
Step 4: Simmer the Sauce
Reduce the heat to medium-low and pour in the cream or coconut milk.
Allow the sauce to simmer gently for a few minutes, which will help meld the flavors together and slightly thicken the sauce.
Step 5: Combine Pasta and Sauce
Add the al dente pasta to the sauce in the sauté pan.
Pour in the reserved 1/4 cup of pasta water and stir until everything is well combined and the sauce is smooth and creamy.
If the mixture seems dry, add more pasta water a little at a time until the desired creaminess is achieved.
Step 6: Serve and Garnish
Once the pasta and sauce are perfectly combined, turn off the heat.
Serve the dish hot, topping it with grated Parmesan cheese if desired for an extra flavor boost.
Enjoy your delicious pasta creation!
