Nick’s Pick | Ground Pork & Mascarpone Rigatoni
with Broccoli & Peas
Cooking time
15 minutes
Servings
2/4
Calories
880 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Mmmmmascarpone… this soft, creamy, dreamy cheese pumps up the pleasure in any pasta dinner. Live the lushness by working a generous dollop into a moist and meaty sauce of browned ground pork, aromatic with garlic, tangy tomato paste and a dash of demi-glace. It tumbles in and out of chubby tubes of rigatoni, along with florets of broccoli and highly chaseable green peas. The best part: this Italian-inspired supper is served in quindici minuti—yes, just 15 minutes!
We will send you:
- 250g Ground pork
- 200g Broccoli florets
- 2 Garlic cloves
- 150g Green peas
- 225g Rigatoni
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 60ml Mascarpone
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
12 g
Sodium
540 mg
Total Carb
111 g
Sugars
12 g
Protein
48 g
Fibre
11 g
Preparation
Boil the pasta & vegetables
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 11 min., until al dente. In the final 3 to 4 min., add the broccoli (halve if large) and peas. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the pork & make the sauce
Meanwhile, mince the garlic. In a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and tomato paste. Cook, stirring frequently, 30 sec. to 1 min., until fragrant and dark red. Add the pork*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the demi-glace and ⅓ of the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until slightly reduced.
Combine the pasta
To the pan of sauce, add the mascarpone; stir well. Add the pasta and vegetables. Cook, stirring frequently, 1 to 2 min., until the pasta is coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
