Pulled Pork Rigatoni

Pulled Pork Rigatoni is the best way to use leftover pulled pork. Pasta tossed with crushed tomatoes, pulled pork, onions, mushrooms and garlic. 

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.

Pulled Pork Rigatoni is the best way to use leftover pulled pork. Pasta tossed with crushed tomatoes, pulled pork, onions, mushrooms and garlic.

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 and I always will. 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! And this Pulled Pork Rigatoni should be the first way you try it!

Pulled Pork Rigatoni 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.

Notes

Enjoy!

Leave a Comment

  • Reply
    Cindy Passons
    February 12, 2018 at 12:26 pm

    What would be a good substitution for mushrooms/fungi?

    • Reply
      Deseree
      February 12, 2018 at 1:29 pm

      Cindy- You can simply omit them if you like!

  • Reply
    CIndy Poehls
    December 28, 2017 at 7:29 pm

    it’s great receipe

  • Reply
    Barbara | Creative Culinary
    July 23, 2014 at 8:58 pm

    Looks fantastic!

  • Reply
    cquek
    July 20, 2013 at 6:22 am

    Drooling!

  • Reply
    goboroot
    July 19, 2013 at 4:16 pm

    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:)

  • Reply
    Nami | Just One Cookbook
    July 18, 2013 at 5:59 am

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

  • Reply
    StephenC
    July 18, 2013 at 5:01 am

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

  • Reply
    Jessie {Life As A Strawberry}
    July 17, 2013 at 11:56 pm

    I’m drooling. This sounds AMAZING.

  • Reply
    sheila
    July 17, 2013 at 7:48 pm

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

  • Reply
    Cathy Pollak ~ Noble Pig
    July 17, 2013 at 10:09 am

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