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Rigatoni with Pork, Zucchini and Tomatoes

Rigatoni with Pork, Zucchini and Tomatoes

Pasquale Sciarappa
Today I am sharing with you my rigatoni with pork, zucchini and tomatoes recipe! Simple, quick and so delicious!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian


  • 1 lb. Rigatoni
  • 1/2 lb. Ground Pork
  • 4 Plum Tomatoes, seeds removes cubed
  • 1 Lemon halved
  • 1 Zucchini ends removed and cubed
  • 1 Garlic clove minced
  • 5 Basil leaves
  • 1 hot pepper chopped, optional
  • Pecorino cheese, or parmigiana, mozzarella grated, for topping
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil


  • Bring a large pot of salted water to a boil. This will be used to cook the rigatoni later.
    Begin by washing and preparing all of the produce. Place the cubed tomatoes in a bowl. Squeeze the juice from half of a lemon into the bowl. Mix in salt and black pepper and set aside.
  • Add a large drizzle of oil into a saute pan over medium to high heat. Once the olive oil is hot, add in the zucchini and saute for about two to three minutes or until softened. Remove from the saute pan and set aside.
  • In the same saute pan over medium to high heat, add another drizzle of oil and saute the garlic and hot pepper for about a minute. Add in the ground pork and saute until fully cooked. Add in the tomatoes and lower the heat to low. Season with salt and black pepper. Make sure to stir to cook evenly.
  • Meanwhile, cook the rigatoni for one to two minutes less than the package instructions. Reserve half a cup of the pasta water. Strain the rigatoni and add it into the saute pan. Add in the zucchini and the pasta water and mix together over low heat until fully combined.
  • Serve with a sprinkle of cheese on top. Enjoy! Salute and cin cin!


Keyword pork, rigatoni, tomatoes, zucchini
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