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Creamy Pork and Mushroom Rigatoni
Rigatoni pasta tossed in a rich and creamy sauce made up of ground pork, mushrooms, garlic, and crushed red pepper.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 pound rigatoni pasta
- 1 pound ground pork
- 1 pound white button mushrooms, sliced
- 4 garlic cloves, peeled and minced
- 1/2 tsp crushed red pepper flakes
- salt & pepper
- 2 TBSP unsalted butter
- 3 TBSP all-purpose flour
- 2 cups whole milk
- 1/2 cup freshly chopped parsley
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Directions
- Bring a pot of water and 1/4 tsp salt to a boil for your pasta.
- Brown your ground pork in a dutch oven over medium heat using a spatula to break up the pork as it cooks, about 7 minutes.
- Add the mushrooms, garlic, crushed red pepper, and 1 tsp salt. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
- Stir in the butter until melted then add the flour and stir to thoroughly combine. Slowly stir in the milk and bring to a boil while stirring. Reduce the heat to low and simmer, stirring often, about 10 minutes.
- While the sauce simmers cook the pasta according to package directions. Drain pasta.
- Add the rigatoni and parsley to the sauce and stir to combine. Season with salt & pepper to taste.
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I added sauerkraut to this. Otherwise I made it the same. So yummy.