Mostaccioli Rigati in Chuck/Pork Sauce

Mostaccioli Rigati in Chuck/Pork Sauce

It’s a miserable day - the roads are lousy - it’s damp and too cold - so dinner is something that will be made from what I have in the freezer and pantry. I refuse to leave the house today to go to the grocery store - and it’s been storming here for the past couple days. Just non-stop snow. Now it’s that miserable water-packed heavy crap that you cannot shovel. It’s the type of cold that goes right through your bones.

So I will find comfort playing in the kitchen.





I skillet-fried 2 packs of pork riblets that I had in the freezer. It’s a bit more than I wanted - but I have a couple that are cooked and in the refrigerator cooling. Tomorrow I will freeze them to use for a future meal. They’re nice a meaty and will be a good meal with potatoes, veggies, a salad or even with BBQ sauce!

Just place frozen riblets in the pan with a bit of olive oil and a little water; cover and let them begin to thaw; once thawed enough to separate - season with Kosher salt, fresh ground black pepper, parsley, and garlic.




While the pork riblets were cooking, I trimmed my chuck roast and removed all the tough membranes/fat and cut into bite-sized pieces; tossed with a bit of olive oil and seasoned with Kosher salt, fresh ground black pepper, parsley, and garlic.




Once the pork was cooked I added my chuck and allowed that to cook through before adding my tomato paste and puree; season with marjoram, basil, Kosher salt, fennel, fresh ground black pepper, paprika, and fresh grated Pecorino Romano; allow to simmer until done.

Cooked my mostaccioli rigati al dente and added to my sauce pan.





Not being able to get out (and not wanting to), my salad to go with my meal is green beans, pinto beans, and beets with a vinaigrette made from olive oil, red wine vinegar, Kosher salt, fresh ground black pepper, and basil.




Sliced Italian bread with my garlic butter mixture (butter, fresh ground black pepper, parsley, and minced garlic) and topped with string cheese (which I “stringed”) finished off the dish.

I “made do” with what I had - and all went well.

I hope you get to try this recipe!