Name: One-Pot Rigatoni Ragu
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound mezzi rigatoni; 1 pound ground pork (see NOTES 1 for substitutions); 2 Tablespoons olive oil; 28 oz crushed tomatoes; 4 cups chicken bone broth (see NOTES 2 for substitutions); 1/2 cup 1% Milk; 2 teaspoons garlic powder; 2 teaspoon onion powder; 1 teaspoon Italian seasoning; 1 teaspoon fennel seeds; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 Tablespoon dark brown sugar lightly packed (see NOTES 3 for substitutions); 1 teaspoon fish sauce (see NOTES 3 for substitutions); Salt and freshly ground black pepper to taste; 1/4 cup (or more) freshly grated Parmesan for topping the pasta (optional)

One-Pot Rigatoni Ragu

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Author: Jenn Giam Smith
Total Time: 45 minutes
Yield: 5 people 1x

Description

Indulge in the irresistible flavors of One-Pot Rigatoni Ragu! This simple yet mouthwatering recipe allows you to cook the pasta and sauce in a single pot, resulting in a delectably rich and satisfying dish ready in just 45 minutes. Treat your taste buds to this delightful culinary experience today!

Ingredients

Units Scale

1 pound mezzi rigatoni
1 pound ground pork (see NOTES 1 for substitutions)
2 Tablespoons olive oil
28 oz crushed tomatoes
4 cups chicken bone broth (see NOTES 2 for substitutions)
1/2 cup 1% Milk
2 teaspoons garlic powder
2 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 teaspoon dried parsley
1 Tablespoon dark brown sugar lightly packed (see NOTES 3 for substitutions)
1 teaspoon fish sauce (see NOTES 3 for substitutions)
Salt and freshly ground black pepper to taste
1/4 cup (or more) freshly grated Parmesan for topping the pasta (optional)

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Instructions

With your burner at medium-high heat; cook the meat *add a good pinch of salt*.
Once the meat is fully cooked, add the garlic powder, onion powder, Italian seasoning, fennel seeds, dried oregano, and dried parsley Stir until combined.
Next, add the chicken bone broth, then the mezzi rigatoni. Stir and bring to a simmer, turn down to medium-low, cover, and cook until the pasta is al dente, stirring occasionally to help prevent sticking. *There should be a little broth left at the bottom of the pot.*
Add the crushed tomatoes, and ring back up to medium-high. Once it starts bubbling, add the 1% Milk, dark brown sugar, and fish sauce. Continue cooking, constantly stirring until the sauce is thick and the pasta is perfectly cooked thickens. Add additional salt and pepper to taste.
Optionally, finish the pasta with freshly grated Parmesan.