Spicy Pork Ragù
Roasted Zucchini Planks
Ingredients
- 8 oz gluten-free rigatoni (about 3 cups; or use gluten-free penne)
- 1½ lb ground pork (or use ground beef)
- 2 Tbsp olive oil
- 2 pints grape tomatoes, halved
- ¼ cup red wine (or use gluten-free beef broth
- 1 (24-oz) jar gluten-free arrabbiata sauce (such as Rao's; see Note)
- ½ cup freshly grated Parmesan cheese
- ¼ cup small fresh basil leaves
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook pork in hot oil in a large nonstick skillet 5 to 6 minutes or until browned and crumbly; remove from skillet.
- Add tomatoes and wine; cook, stirring often, 2 minutes. Add pork and arrabbiata sauce; cook 5 minutes.
- Spoon pork mixture over pasta. Top with cheese and basil.
Side Dish Ingredients
- 2 lb zucchini
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp chopped fresh oregano (or use 1 tsp dried)
Side Dish Instructions
- Preheat oven to 475°F. Cut zucchini lengthwise into ½-inch-thick planks. Toss together zucchini, oil, garlic, and desired amount of salt and pepper on a rimmed baking sheet.
- Bake 10 to 12 minutes or until browned and tender. Sprinkle with oregano.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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