Pulled Pork Rigatoni

Pulled Pork Week continues today with this Pulled Pork Rigatoni. I should apologize because I’ve been holding on to this recipe for some time now. I’m not sure why I haven’t shared it before because it is awesome. How could it not be? First of all, there is rigatoni with those lovely holes that are perfect for hiding some sauce. And then the sauce. The BEST part. I’m telling you it is rustic comfort food to the max with crushed tomatoes, onions, garlic, mushrooms, and the star, pulled pork. Take a minute and wipe the drool. I’ll wait.

Ready? K good. Let’s move on shall we?

For the longest time, whenever I thought of pulled pork I only imagined it in tacos. Or taquitos. Or toastadas. Never pasta.

It’s weird really. Because I am always trying to think of a way to turn a non-pasta dish into a pasta dish. Because carbs are awesome.

There I said it. And I’m not the least bit ashamed.

I heart pasta. A lot. I always have. Spending some time in Italy didn’t help matters.

We eat it once a week or so. But recently we’ve switched to whole grain. I was resistant at first but am now embracing it and it’s all I buy. It’s a little chewier. Heartier. I think it makes pasta dishes more rustic. And it works especially well in dishes like this. The sauce is chunky with pulled pork, onions, garlic and mushrooms. Have you embraced whole grain or whole wheat pasta yet? If not, you should give it a try!

The Recipe

  • Serves 4 - 6
  • Prep time:
  • Cook time:

Ingredients:

  • 1 pound dried whole grain rigatoni
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 2 cups sliced mushrooms
  • 1/2 yellow onion, sliced
  • 1/2 cup red wine
  • 2 cups crushed tomatoes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • chopped parsley
  • shredded parmesan cheese

Instructions:

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook garlic, mushrooms and onions just until onions and mushrooms have softened and started to brown, about 5 minutes. Pour red wine over the top to deglaze the pan. Be sure to scrape up any of the brown bits that have stuck to the bottom of the pan.
  3. Pour in crushed tomatoes. Mix in cumin, salt and pepper. Add in pulled pork. Mix well. Continue cooking for 5 - 10 more minutes or until sauce is warmed through. Stir in cooked rigatoni. Mix well. Transfer to a serving platter. Sprinkle with chopped parsley and parmesan cheese. Serve.

Enjoy!

  • http://www.noblepig.com Cathy Pollak ~ Noble Pig

    I have never put my pulled pork in pasta, that’s a great idea. I know the family would love that!

  • http://www.eat2gather.net/ sheila

    I love love love this idea, I would never have thought of putting pulled pork with pasta. I am so trying this recipe!

  • http://www.lifeasastrawberry.com Jessie {Life As A Strawberry}

    I’m drooling. This sounds AMAZING.

  • http://theobsessivechef.blogspot.com StephenC

    Come the fall I’ll try this out. It’s not summer food in Washington, DC’s heat and humidity. Looks/sounds marvelous.

  • http://justonecookbook.com/blog/ Nami | Just One Cookbook

    Ohhhh rigatoni must be so good with pulled pork! I love cooking pasta on weekdays, and having leftover pulled pork comes in very handy!

  • http://www.goboroot.com goboroot

    I was debating whether to make simple marinara pasta or lasagna, but since I saw your pulled pork, my heat is set for your recipe for this weekend!!! Sounds delicious:)

  • http://www.cquek.com/ cquek

    Drooling!

  • Pingback: Top 10 Best Ways to Cook Tasty Rigatoni - Top Inspired

A little bit about me...

My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

Have new recipes emailed to you.