Italian-Inspired Pork and Penne Rigate Recipe

Bring a large pot of salted water to a boil. Add the penne rigate and cook according to the package instructions, usually around 10-12 minutes, until al dente.

Once cooked, drain the pasta, saving a little pasta water for later.

Cook the Pork Sauce:

In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat.

Add the chopped onion and leek to the pan, and sauté for 5-6 minutes, until softened.

Add the minced garlic and cook for another minute, until fragrant.

Add the Pork:

Stir in the minced pork and cook until browned and fully cooked, breaking it apart with a wooden spoon as it cooks.

Deglaze with Wine:

Pour in the red wine, stirring to incorporate and deglaze the pan, scraping up any flavorful bits from the bottom. Let the wine cook off for about 2-3 minutes.

Add Tomatoes:

Stir in the crushed tomatoes and bring the mixture to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.

Combine with Pasta:

Once the sauce has cooked and thickened, add the cooked penne rigate to the skillet, tossing everything together. If the sauce is too thick, you can add a little reserved pasta water to loosen it up.

Serving and Storage Tips:

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