This Ground Pork Pasta is creamy, comforting, and packed with flavor. This one-pan pasta is rich, creamy, and has just enough heat from Calabrian chili peppers to keep things interesting. The ground pork makes a meaty, savory sauce that clings to every ridge of the rigatoni, and the whole thing is on the table in 25 minutes.
Excellent weeknight meal! Made it as written and we both loved it. - Laura
There's just something about a creamy pasta dish that never gets old. There's something about a creamy, spicy pasta sauce that never gets old. This one has become a regular rotation dinner in my house because the sauce is rich and satisfying, but the recipe itself asks almost nothing of you. Ground pork is the real star here - it has a slightly sweeter, more delicate flavor than beef, and it soaks up all that tomato paste and chili heat beautifully. Add cream to bring it all together, and you've got a sauce worth making again and again.
I've been making a version of this for years, but it wasn't until I started using Calabrian chili paste instead of plain red pepper flakes that it really clicked. The paste brings a depth of flavor that flakes just can't match, and it's what makes this feel more restaurant-worthy than your average weeknight pasta. If you're already a fan of my creamy Italian sausage pasta, you'll recognize that same cozy, rich energy here. When tomatoes are in season, my simple cherry tomato pasta sauce is another go-to that comes together fast with just a handful of fresh ingredients.
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Key Ingredients
- Onion. I used a small yellow onion but white onion or shallot will also be good for this meat sauce.
- Pork. I love the flavor ground pork adds to this sauce. I recommend lean ground pork. You can use a fattier version but you may have to drain off the excess fat. You can also use ground turkey, ground chicken or ground beef. If you prefer ground beef, try my one-pot cheeseburger pasta.
- Calabrian chili paste. I highly recommend using this if you can find it. It's spicy but adds lots of flavor to this pasta dish and can also be used on pizzas, sandwiches and bread. You can usually find it in the pasta aisle at most grocery stores or on Amazon. If you can't find it, use red pepper or chili flakes instead.
- Cream. I've used heavy cream and canned full-fat coconut milk in this recipe and both work great to make a creamy sauce. Use coconut milk if you prefer to make this dairy-free. I recommend Thai Kitchen or Whole Foods 365 brand as these don't leave a coconut flavor.
See the recipe card below for the remaining ingredients and quantities.
How to Make Ground Pork Pasta
Cook the pasta to al dente according to the directions on the package.
Step 1: You'll begin by melting butter in a large skillet. Once melted, add the onion and cook until soft. Next, you'll add in the garlic and ground pork, if using. Cook until the meat has browned.
Step 2: Then, add in the tomato paste, chili paste, salt and pepper. Cook until the tomato paste has browned slightly.
Step 3: Deglaze the pan with the cream or coconut milk and allow it to simmer for a few minutes.
Step 4: Add the pasta to the pan with some reserved pasta water and mix until creamy. Serve and top with parmesan cheese if desired!
Sarah's Top Tips
- Don't skip the pasta water. This is the move that keeps the sauce from feeling dry or clumpy. The starchy water loosens up the sauce and helps it cling to the pasta instead of pooling at the bottom of the pan. Add it in small increments; a little goes a long way.
- Cook the tomato paste before adding the cream. Letting the tomato paste cook directly in the pan with the pork and chili for a few minutes is one of those steps that makes all the difference. It deepens the flavor and removes that sharp, raw tomato taste before the cream hits the pan.
- Cook your pasta to al dente, not soft. The pasta finishes cooking in the sauce, so pulling it just before done keeps it from getting mushy by the time it hits the bowl. Follow the package timing and taste it a minute or two early.
- Taste before you serve. Sauces can vary a lot depending on your tomato paste brand and how much salt your pasta water had. Always taste and adjust salt, pepper, or chili heat right before plating. If you want more heat, a little extra Calabrian chili paste stirred in at the end goes a long way.
Serving Suggestions
Ground pork pasta is best served with a glass of red wine and a simple side salad. I recommend shaved parmesan cheese, red pepper flakes and fresh parsley or basil sprinkled on top. My spinach and arugula salad is a quick side that pairs really well with the richness of the pork cream sauce. A glass of red wine - Chianti, Cabernet Sauvignon, or Pinot Noir - rounds out the meal nicely.
Storage and Reheating
Fridge: This dish can be stored in the fridge for 3-4 days in an airtight container.
Freezer: Freeze the sauce separately for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over low heat with a splash of cream or pasta water. Cook fresh pasta when ready to serve for the best texture. Because this has dairy, it may separate when frozen, but freezing will still work.
Reheating: When it's time to reheat, you can simply microwave it for 1-2 minutes. If you don't like using the microwave, you can reheat the pasta in a skillet for a few minutes until warm.
Make ahead: The sauce can be made up to 3 days in advance and refrigerated. When ready to serve, cook fresh pasta to al dente and toss with the warmed sauce. This is a great option for meal prepping ahead of busy nights. My gnocchi bolognese is another sauce-forward pasta dinner that stores and reheats just as well if you want to double up on meal prep.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Spicy Ground Pork Pasta (25-Minute Weeknight Dinner)
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Ingredients
- 1 (16 ounce) package of rigatoni
- 2 tablespoons butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground pork
- ½ cup tomato paste
- 1 teaspoon Calabrian chili peppers or red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup heavy cream or canned coconut milk
- 1 cup reserved pasta water
Instructions
- Cook the pasta to al dente according to package directions in a pot of boiling salted water. Reserve 1 cup of pasta water before straining.1 (16 ounce) package of rigatoni
- Melt butter over medium heat in a large sauté pan then add diced onion and cook 3-4 minutes until softened. Add in the minced garlic and cook for another 1-2 minutes until fragrant.2 tablespoons butter, 1 yellow onion, 4 garlic cloves
- Add in the pork and crumble while it is browning about 5 minutes. Pour the tomato paste, chili peppers, salt and black pepper to the pan, stir and cook for 5 minutes.1 pound ground pork, ½ cup tomato paste, 1 teaspoon Calabrian chili peppers or red pepper flakes, 1 teaspoon salt, ½ teaspoon black pepper
- Turn the heat to medium-low and pour in the cream or coconut milk and let the sauce simmer for a few minutes.⅔ cup heavy cream or canned coconut milk
- Add in the al dente pasta and a ¼ cup of the reserved pasta water. Stir everything until the sauce is smooth and creamy. If it looks dry, add in more pasta water little by little until it is creamy.1 cup reserved pasta water
- Turn off the heat and serve. Top with some parmesan cheese if desired.
Sarah's Tips
- Cook the tomato paste with the pork and chili paste for a few minutes before adding cream. This step deepens the flavor and takes out the raw tomato taste.
- Start with less Calabrian chili paste if you're unsure about heat; you can always stir in more at the end.
- No Calabrian chili paste? Red pepper flakes work as a substitute; use the same amount.
- Dairy-free? Full-fat canned coconut milk swaps in for the cream with no other changes and olive oil works in place of butter.
- This dish can be stored in the fridge for 3-4 days in an airtight container.
- When it's time to reheat, you can simply microwave it for 1-2 minutes. If you don't like using the microwave, you can reheat the pasta in a skillet for a few minutes until warm.
- Sub ground turkey or beef for the pork if you prefer.
Abbie says
This was fantastic!!! We’ve made so many variations of this creamy tomato sauce and this is our favorite. So simple!
Sarah Hill says
Thank you Abbie, this makes me so happy to hear!!
Kacey says
This turned out perfectly –thank you!
Kay S says
This turned out perfectly –thank you!
Jacqueline says
I needed a quick recipe for ground pork last night and came across this one. I had all the ingredients-- even the Calabrian chilies!-- and threw it together quickly and easily. I was tempted to add some herbs but decided to follow exactly as written. It was a breeze to prepare and delicious. Thank you for posting it!
Emma says
Loved this recipe! I used a different pasta. The flavor was great, and the instructions were so easy to follow.
Donna says
this was very good, and easy to prepare.
I had some fennel abs decided to put 1/2 of one bulb in with the onions and saute them together. I will make it again!
Sharon says
This is delicious. I wanted to check nutrition info, but don't see it on this site now, nor are list of ingredients. Where did they go?
Sarah Hill says
Hi Sharon, not sure what happened to either of these but working on fixing them now! Thank you for the kind words about the recipe
Nancy says
Made this tonight, excellent!
I used ground chorizo! Nice and spicy
Sarah Holt says
Such a great idea to use chorizo!
Laura says
Excellent weeknight meal! Made it as written and we both loved it. I shared this recipe with my daughter, as she’s always looking for a good quick meal. Thanks!
Sarah Holt says
Hi Laura, really happy you enjoyed this! It's one of my favorites and great for weeknights 🙂