I picked up my quarter share of a Fairview Farm pig a week ago, and so far I've enjoyed pork tacos and ma po tofu with some of the meat. Tonight I doubled down, defrosting pancetta and ground pork for dinner. My bet paid off with this delicious rigatoni dish:
Rigatoni with Pork and Pancetta
Serve 4 to 6
2 ounces diced pancetta
1 onion, finely chopped
1/2 pound groudn pork
One 28-ounce can crushed tomatoes
1 tablespoon finely chopped fresh sage leaves
One pound rigatoni
Grated pecorino or Parmesan cheese for serving
1. In a large skillet, cook pancetta over medium heat until just beginning to crisp, about 3 minutes. Drain off all but 1 tablespoon of fat, add onion, and continue to cook until onion is softened, 3 to 4 minutes. Add pork and cook, breaking up with a wooden spoon, until lit loses its pink color.
2. Stir in tomatoes and sage and simmer until thickened, about 20 minutes.
3. While sauce cooks, bring a large pot of salted water to boil. Cook rigatoni until just tender, toss with sauce, and serve with cheese on the side.