Roast Pork Pasta Alla Vodka with Pork Crackling Garlic Bread

PrepTime 5 Mins
Serves 4
Cook Time 25 Mins
Pork Crackling Garlic Bread

150g unsalted butter, softened

60g pork crackling, soft fat discarded, finely chopped, plus extra for sprinkling

2 cloves garlic, peeled

1 tsp herbs, such as thyme or rosemary, plus extra for garnish

1 baguette, halved horizontally

Vodka Pasta

¼ cup extra virgin olive oil

1 onion, finely diced

4 cloves garlic, finely chopped

½ tsp dried chilli flakes

150g tomato paste

¼ cup vodka

250ml cream

1 Riverview Farms Roast Pork, diced

40g parmesan, finely grated, plus extra to serve

400g rigatoni pasta

  1. 1

    For Pork Crackling Garlic Bread, place butter, crackling, garlic and herbs in a food processor and blend until combined and fine. Season with salt and spread onto baguette halves.

  2. 2

    Place onto a baking tray, cut side up. Bake for 7 minutes at 200°C. Remove from oven and sprinkle with extra crackling, herbs & a little sea salt. Cut into slices and serve.

  3. 3

    For vodka sauce, heat oil in a large frypan over medium heat. Add onion and sauté for 5 minutes until soft, add garlic and cook for a further 1 minute. Reduce the heat slightly then stir through chilli and tomato paste, and cook for 5 minutes until a darker, deep red colour.

  4. 4

    Pour in the vodka and stir to combine. Stir through the cream and pork. Bring to a simmer for 2-3 minutes. Remove from heat and stir through parmesan. Season with salt and pepper.

  5. 5

    Meanwhile, cook rigatoni in a large pot of salted water according to packet instructions until al dente. Reserve ½ cup of pasta water, then drain and stir pasta with sauce, adding a little pasta water to form a smooth and silky sauce around the pork.

  6. 6

    Serve pasta topped with extra parmesan, black pepper and pork crackling garlic bread on the side.

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