Creamy Pork and Mushroom Rigatoni
Servings: 4
Total Time: 30 minutes
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
Directions
1. Bring a pot of water and 1/4 tsp salt to a boil for your pasta.
2. 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.
3. Add the mushrooms, garlic, crushed red pepper, and 1 tsp salt. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
4. 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.
5. While the sauce simmers cook the pasta according to package directions. Drain pasta.
6. Add the rigatoni and parsley to the sauce and stir to combine. Season with salt & pepper to taste.
2. 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.
3. Add the mushrooms, garlic, crushed red pepper, and 1 tsp salt. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
4. 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.
5. While the sauce simmers cook the pasta according to package directions. Drain pasta.
6. Add the rigatoni and parsley to the sauce and stir to combine. Season with salt & pepper to taste.
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