(Note- Mortadella is a slow smoked sausage made from pork, beef, fat and seasonings. Its available in the deli section in most markets.)
Bring a large pot of water to a boil. Put the olive oil and garlic in a heavy-bottomed 2 qt saucepan over med heat and cook until the garlic sizzles and is slightly golden, about 1 min. Stir in the tomato paste and cook for 1 min. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 mins. Stir in the tomato sauce and 1 Tbl of water. Reduce the heat to low and cook for 20 mins, stirring occasionally. Stir in the parlsey.
Meanwhile, with 15 mins left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 mins less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.
Originally Submitted
8/29/2011
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