Pork, marjoram and parmesan rind rigatoni
serves
4
Pork, marjoram and parmesan rind rigatoni
Pork mince is a champion of versatility.
Ingredients (10)
- 1/2 cup (125ml) extra virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1/2 bunch marjoram, leaves picked and finely chopped, stalks finely chopped
- 1 small red chilli, seeds removed (optional), finely chopped
- 500g pork mince
- 1/3 cup (80ml) white wine
- 700ml tomato passata (we used Woolworths Macro)
- 2 parmesan rinds (substitute 1/2 cup [40g] finely grated parmesan), plus extra finely grated to serve
- 350g spaghettini or rigatoni
Method
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1.Heat oil in a large frypan over mediumhigh heat. Add onion, garlic, marjoram stalks and chilli, and cook, stirring occasionally, for 10 minutes or until onion is softened. Increase heat to high, add pork and cook, stirring occasionally, for 10 minutes or until evenly browned. Add wine and cook, stirring regularly, for 3 minutes or until liquid is reduced slightly. Add passata, parmesan rinds and three-quarters marjoram leaves, and bring to the boil. Reduce to a gentle simmer and cook, stirring occasionally, for 30 minutes to reduce slightly and develop flavour. Discard rinds.
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2.Meanwhile, in a large saucepan of boiling salted water, cook pasta according to packet instructions, then drain, reserving 1/3 cup (80ml) pasta cooking water.
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3.Toss pasta and reserved cooking water through tomato mixture. Scatter with remaining marjoram leaves and extra parmesan to serve.
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