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Ground Pork Pasta
This ground pork pasta is a comforting, flavorful meal that’s easy to make! The sauce is rich and hearty, made with sautéed leeks, garlic, rosemary, and carrot for natural sweetness. Whether you’re looking for a quick weeknight meal or something a little different from your usual pasta dishes, this recipe is a winner. Serve it with extra parmesan and a slice of crusty bread for a cozy, satisfying dinner that feels like a little hug in a bowl.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 668 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 lb ground pork (see note 1)
- 2 tablespoons olive oil
- 2 leeks washed and sliced (see note 2)
- 2 cloves garlic minced (see note 3)
- 5 tablespoons butter
- 2 sprigs fresh rosemary (see note 4)
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 2 carrots (grated)
- ½ cup broth (see note 5)
- 1½ cups parmesan grated (see note 6)
For the pasta
- 12 oz pasta (see note 7)
- 1 tablespoon salt
Instructions
- Place a large heavy-based pan (with a lid) over medium heat, add the olive oil, and then cook the pork for 5 minutes, breaking it up with a spatula or wooden spoon.2 tablespoons olive oil1 lb / 500 g ground pork
- Add the chopped leeks, minced garlic, butter, rosemary sprigs (leave whole), salt, and pepper to the pork, stir, cover, reduce the heat to low, and cook for 15 minutes.2 leeks2 cloves garlic5 tablespoons butter2 sprigs fresh rosemary1½ tsp salt1 tsp black pepper
- Add the grated carrot and broth, cover it, and cook it on low while you cook the pasta.2 carrots½ cup / 125 ml broth
- Bring a large pan of water to a boil. Add the salt and pasta and cook for 1 minute less than the packet suggests.1 tablespoon salt12 oz / 340 g pasta
- Reserve 2 cups of the cooking water and then drain the pasta.
- Remove the rosemary from the sauce and add the pasta with 1 cup of the reserved cooking water. Stir everything together and cook over medium heat for at least a minute or until the pasta is cooked to your liking. Add extra pasta cooking water if needed.
- Once the pasta is cooked, sprinkle over the parmesan cheese and stir to combine. (you can add more cooking water if your pasta is too dry)1½ cups / 75 g parmesan
- Check your seasonings and serve immediately.
Cup of Yum
Notes
- I love ground pork as it is so affordable. (It can be up to half the price of ground beef!) Most ground pork is made from pork butt (pork shoulder), so it stays juicy in the sauce.
- Leeks are a wonderful vegetable that melts into the butter to give you a soft onion taste. The leeks must be washed well as they hide dirt and sand inside the layers. See the bulk of the post for how to cut and clean leeks. You can also buy them ready-sliced.
- As with every recipe I write, I encourage you to measure garlic with your heart!
- It needs to be fresh rosemary here, as the dried herb doesn't perfume the meat in the same way. Leave the sprigs whole so they are easy to remove later.
- You can use Vegetable or Chicken broth/stock. I use a low-sodium variety.
- If you can, buy a block and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
- Any long pasta shape will work for this recipe.
Nutrition Information
Calories
668kcal
(33%)
Carbohydrates
50g
(17%)
Protein
30g
(60%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.4g
Cholesterol
97mg
(32%)
Sodium
724mg
(30%)
Potassium
316mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4402IU
(88%)
Vitamin C
6mg
(7%)
Calcium
356mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 668
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 97mg | 32% |
| Sodium | 724mg | 30% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4402IU | 88% |
| Vitamin C | 6mg | 7% |
| Calcium | 356mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.