Ground pork pasta with zucchini: creamy rigatoni, no tomato
Ground pork pasta with zucchini and rigatoni in a pecorino and Parmesan sauce built from pasta water. No tomato, no cream.
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Ingredients
- 200 g (2 cups) fresh pecorino romano, finely grated
- 200 g (2 cups) fresh Parmesan, finely grated
- 454 g (1 lb) rigatoni
- 1 cup (250 ml) reserved pasta cooking water
- 2 to 3 tbsp (30 to 45 ml) olive oil
- 2 large garlic cloves, finely chopped
- 1 Spanish onion, finely chopped
- 800 g (1¾ lb) lean ground pork
- 1 tsp (5 ml) Italian seasoning
- 3 zucchini, cut into small cubes (about 4 cups / 1 L)
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