Ingredients
Units
Scale
- 1 pound rigatoni
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 [28 oz can] crushed Tomatoes
- 4 cups chicken broth
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon dark brown sugar
- 1 teaspoon fish sauce (See Notes 1 for substitute)
- 1/2 cup milk (See Notes 2 for substitute)
- Salt and pepper to taste
- 1/4 cup [or more] freshly grated Parmesan for topping the pasta (optional)
Instructions
- Heat the oil in a pan at medium-high heat.
- Cook the meat, and add 1 teaspoon of salt.
- Add the stock, pasta, garlic & onion powder, Italian seasoning, fennel seeds and broth. Stir and bring to a simmer, turn down to medium-low, and cover. Cook until al dente, stirring every so often to help prevent sticking. *There should be a little broth left in the pan.*
- Bring back up to medium-high. Add the crushed tomatoes, fish sauce, and brown sugar. Stir and mix everything together. Then add the milk. Continue stirring and cooking until it thickens.
- Salt and pepper to taste if needed
- Serve with parmesan cheese and garlic bread
Notes
- Sardine paste or 1 chopped sardine
- replace with more stock, water, or tomato juice.
- Prep Time: 5 minutes
- Cook Time: 35 minutes