This pork pasta is made with ground pork, spinach and dried mushrooms for a rich hit of umami. Sprinkled with plenty of parmesan this is the ultimate in winter comfort food.
This pasta is the absolute best!
It's honestly unreal. Considering how easy it is to make and that it only takes a handful of ingredients it's full of a ridiculous amount of flavour.
Dried mushrooms are one of my favourite umami boosters and there's a whole load of them in this pasta recipe. If they're an ingredient you don't use very often you should really give them a go...starting with this pasta dish.
I like to use a pork mince with a slightly higher fat percentage (I went for 20%) because it helps to make this dish really rich and unctuous.
The thing I love about this dish is that there isn't really a sauce. Somehow with the combination of the liquid from soaking the mushrooms, the fat from the pork and a little tomato puree and pasta water you create a rich coating on the pasta which is finished off with a big handful of parmesan.
Why we love this pork pasta...
It's such an easy recipe which you can make so quickly and easily on a weeknight.
Most of the ingredients you need for this recipe are things you'll probably have on hand most of the time like onion, garlic, tomato puree and pasta.
You can add extra veggies to this recipe if you want to make it healthier although I kind of love it how it is with just a hint of green from the spinach and whole lot of comfort from everything else.
Pork Mince Pasta Ingredients
Dried Porcini Mushrooms: These are soaked in boiling water to rehydrate them and then added straight to the pasta for a big hit of umami flavour.
Pork Mince: Preferably 20% fat to add plenty of richness to the dish.
Onion & Garlic
Rigatoni: Or you could go far any cut of pasta you like.
Spinach: Wilted through just before serving. Kale would also work.
Parmesan: The more the better!
How to make pork pasta
Soak the mushrooms: Put the dried mushrooms in a small bowl and pour over boiling water. Leave them to soak while you heat the olive oil in a pot and add the pork mince. Fry until browned all over.
Add the rest of the ingredients: Add the tomato puree, onion and garlic to the pan and fry for a couple of minutes then pour in the mushrooms and soaking liquid and simmer for 10 minutes. Cook the pasta.
Finish the dish: Add the cooked pasta and 250ml of pasta water to the pot with the spinach and parmesan and cook for a couple more minutes then serve.
Want more? Try these other pasta recipes!
- Smoked Salmon Pasta with Asparagus
- Vodka Pasta Sauce with Sun Dried Tomato
- Butternut Squash Pasta Sauce
- Mushroom Stroganoff with Rosemary
- Turkey Meatballs with Spaghetti
- Aubergine Pasta Bake with Balsamic Tomato Sauce
- Instant Pot Creamy Alfredo Pasta
- 15 Minute Mushroom Tagliatelle
Pork Pasta with Dried Mushrooms & Spinach
- 30 g Dried Porcini Mushrooms
- 1 tablespoon Olive Oil
- 500 g Pork Mince
- 2 tablespoon Tomato Puree
- 1 Onion
- 2 cloves Garlic crushed
- 400 g Rigatoni
- 100 g Spinach
- 50 g Parmesan Cheese grated
- Put the dried mushrooms in a small bowl and pour boiling water over them. Heat the olive oil in a large pot and add the pork mince. Cook over a high heat, breaking it up into pieces.
- Add the tomato puree, onion and garlic to the pan and continue to fry. Remove the mushrooms from the water (keeping the liquid) and add them to the pan. Add the soaking liquid to the pan and bring to a simmer for 10 minutes. Cook the pasta according to packet instructions.
- Reserve a mugful of pasta water then drain the pasta and place in the pot with the pork. Add 250ml of pasta water, the spinach and the parmesan then cook for another couple of minutes until the spinach has wilted.
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