Rigatoni with shredded pork in jalapeño honey mustard cream sauce recipe
- 1 pound rigatoni
- 1 tablespoon olive oil
- 1 small to medium yellow onion, sliced
- 1 cup chicken broth
- 2 cups cooked, shredded pork shoulder*
- 3/4 cup heavy cream
- 1/4 cup whole grain mustard
- 2 teaspoons fresh thyme leaves
- salt and pepper
Bring a large stock pot of water to boil and salt. Add the pasta and cook until al dente. Drain.
While the pasta is cooking, heat the olive oil in a large skillet or sauce pan over medium high heat. Add the onions, season with salt and pepper, and cook until the onions are soft and beginning to brown, about 10 minutes.
Add the chicken broth and simmer for about 3 minutes. Add the pork and cook until heated through. Add the cream, mustard, and thyme, and stir to combine. Pour in the drained pasta and toss until everything is coated in the sauce. Season with salt and pepper and serve immediately.
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