Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients
3/4 lb. rigatoni
2 Tbsps. extra virgin olive oil
1 lb. ground pork
1/8 tsp. freshly ground black pepper
1 Tbsp. minced garlic
1/2 cup chicken broth
1 cup heavy cream
1/8 tsp. saffron
1 tsp. ground cinnamon
1/4 cup chopped fresh Italian parsley
1/2 tsp. dried mint
1-1/2 cups shredded Asiago cheese
Instructions
In a large saucepot over high heat, bring 3 quart water to boiling. Add salt to taste and the rigatoni. Cook until just al dente, 6-8 minutes. Drain and transfer to a 1 1/2 quart baking dish.
Meanwhile, in a large skillet over medium-high heat, heat the oil. Add the pork and cook, stirring, until no longer pink, 3-4 minutes. Season with salt and pepper and add the garlic. Cook 1 minute longer and stir in the broth, cream, saffron, cinnamon, parsley, and mint. Simmer 3-4 minutes and stir in one-third of the Asiago.
Heat the oven to temperature 500°F. Pour the cream mixture over the pasta, toss to combine, and top with the remaining Asiago. Bake until browned and bubbling, 10-15 minutes.
