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. Speaking of sauce the sauce is 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?
Whenever I make a batch of slow cooker pulled pork there is leftovers. I love it because there is SO many things you can do with it. For the longest time my leftovers would turn into tacos, sandwiches, taquitos, tostadas and tater tot casserole.
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.
For this recipe, I use whole grain pasta. It’s a little chewier and heartier than regular pasta. I think it makes pasta dishes more rustic. And it works especially well in dishes like this.
That is basically what this sauce is and it is fantastic. I could probably eat the sauce all on it’s own. The sauce is chunky with pulled pork, onions, garlic and mushrooms. It is rustic, simple and honestly one of the best things that you can do with your leftovers.
Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
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.
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!
Thea M. Pex
December 20, 2018 at 6:53 pmI made this tonight for dinner, I had a lot of leftover pulled pork, did not have enough mushrooms. Next time! Family loved it!
Deseree
December 21, 2018 at 12:26 pmWonderful to hear, Thea! Thank you!
Cindy Passons
February 12, 2018 at 12:26 pmWhat would be a good substitution for mushrooms/fungi?
Deseree
February 12, 2018 at 1:29 pmCindy- You can simply omit them if you like!
CIndy Poehls
December 28, 2017 at 7:29 pmit’s great receipe
Deseree
February 8, 2018 at 9:20 pmThank you!
Barbara | Creative Culinary
July 23, 2014 at 8:58 pmLooks fantastic!
cquek
July 20, 2013 at 6:22 amDrooling!
goboroot
July 19, 2013 at 4:16 pmI 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:)
Nami | Just One Cookbook
July 18, 2013 at 5:59 amOhhhh rigatoni must be so good with pulled pork! I love cooking pasta on weekdays, and having leftover pulled pork comes in very handy!
StephenC
July 18, 2013 at 5:01 amCome the fall I’ll try this out. It’s not summer food in Washington, DC’s heat and humidity. Looks/sounds marvelous.
Jessie {Life As A Strawberry}
July 17, 2013 at 11:56 pmI’m drooling. This sounds AMAZING.
sheila
July 17, 2013 at 7:48 pmI love love love this idea, I would never have thought of putting pulled pork with pasta. I am so trying this recipe!
Cathy Pollak ~ Noble Pig
July 17, 2013 at 10:09 amI have never put my pulled pork in pasta, that’s a great idea. I know the family would love that!