When you need a comforting, flavorful meal that's easy to make, this Ground Pork Pasta is the answer! It is slightly different from your usual tomato-based pasta, but it is still flavorful.
The sauce is rich and hearty, made with sautéed leeks, garlic, rosemary, and a touch of carrot for natural sweetness. Simmered with butter, olive oil, and broth and finished with parmesan, this ground pork pasta sauce is a simple yet deeply satisfying dish.
Whether you're looking for a quick weeknight meal or something a little different from your usual pasta dishes, this recipe is a winner. Serve it with extra parmesan and a slice of crusty bread for a cozy, satisfying dinner that feels like a little hug in a bowl.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Ground pork: I love ground pork as it is so affordable. (It can be up to half the price of ground beef!) Most ground pork is made from pork butt (pork shoulder), so it stays juicy in the sauce.
Leeks: Leeks are a wonderful vegetable that melts into the butter to give you a soft onion taste. The leeks must be washed well as they hide dirt and sand inside the layers. See below for how to cut and clean leeks. You can also buy them ready-sliced.
Garlic: As with every recipe I write, I encourage you to measure garlic with your heart!
Butter: I use salted butter for this recipe, but if all you have is unsalted, use that and season your vegetables with a little extra salt.
Fresh rosemary: It needs to be fresh rosemary here, as the dried herb doesn't perfume the meat in the same way.
Broth: Vegetable or Chicken broth/stock works well. I use low sodium.
Pasta: Any long pasta shape will work for this recipe.
Parmesan: If you can, buy a block and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
How to prepare leeks
Start by trimming off the root end and most of the tough green tops. (Save this in the refrigerator/freezer to make stock).
Next, slice the leek half lengthwise and cut them into thin, half-moon-shaped pieces.
Place them in a colander or wide-holed sieve and give them a good rinse in water to remove any hidden dirt. I like to agitate them with my hands to ensure the pieces are all separate and no sand remains.
(For some recipes, you want to pat them dry to remove the excess water, but for this recipe, that isn't necessary)
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Make the sauce in a large pan with a lid.
- Don't use too much heat when cooking the sauce. You want the meat to cook slowly with the vegetables so that everything melts and melds together.
- Ensure you wash the leeks well; they hide dirt and sand between the layers (See above)
- Reserve at least 2 cups of the pasta cooking water, before you drain the pasta. It helps to create a rich, buttery sauce.
- Buy a block of parmesan and grate it yourself. The flavor is better, but more importantly, pre-shredded cheese is coated to stop it from clumping together, and this coating can make your sauce grainy.
Why You'll Love This Ground Pork Pasta
- It is a great pasta sauce without tomato.
- Ground pork is an affordable protein option.
- It keeps and reheats well, so leftovers are great the following day.
- It is so comforting and delicious.
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can replace the ground pork with ground chicken or turkey.
- You can replace the ground pork with sausage meat. We like the Italian one with fennel in it.
- Instead of rosemary, use two sprigs of thyme.
- Add extra veg to the sauce. Fennel, mushrooms, and spinach all work well.
- For a bit of heat, add some red pepper flakes.
- If you like extra creamy sauce, you can add a ½ cup of heavy cream when you add the parmesan cheese.
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FAQ'S
The pasta will keep in the refrigerator for up to 3 days or in the freezer for 3 months. To reheat, defrost thoroughly and then either microwave on full power for 2 ½ minutes, stir, and give it an extra minute. Or add it to a pan with a bit of water and heat over medium-low flame for 5 minutes until hot. The pasta will be softer than when you first cooked, but the flavor is fantastic.
Ground pork isn't the same as pork sausage. Sausage has fillers and flavorings added to it, whereas ground pork is just minced up pork shoulder/butt. (In the same way, you get ground/minced beef)
Yes! This is fabulous, made with ground chicken or turkey! My kids find the flavor of ground beef too strong in this pasta, but if you love beef, give it a go.
Honestly? Yes!! No judgement here. If cold pizza is a thing, why not pasta? Add a fried egg on top and call it brunch. Boom.
Highly encouraged. Ground pork pasta is definitely comfort food, and stretchy pants make it taste better. (Probably 😉)
Serving Suggestions
What to eat with Ground Pork Pasta
Serve this pasta with a simple green salad, a fennel and orange salad, or a rocket and parmesan salad. Add some bread to mop up the buttery juices; we especially like a focaccia.
It is also great next to some roasted broccoli and cauliflower, topped with a little parmesan.
What to drink with Ground Pork Pasta
For this ground pork pasta, you want a wine that complements the savory flavors of the rosemary and leeks whilst cutting through the richness of the butter and natural sweetness from the carrots.
For white wine drinkers, go for a cool-climate Chardonnay like one from Burgandy or Sanoma) the acidity in the wine will balance the sauce's richness, while the buttery notes will work well with the pork and sweet leeks. For something a bit different, you could go for a Grüner Veltliner, a zesty, crisp wine that will balance the wonderful, rich, buttery leek and pork sauce.
If you prefer a red wine, then a light-bodied Pinot Noir with earthy and herbal notes pairs well with the rosemary and pork without overwhelming the dish. Or go for the soft tannins and ripe red fruit flavors of a Grenache.
For something different, try a French Trousseau, which is a light, earthy red with soft tannins and red berry flavors. This is an excellent choice if you like Pinot Noir but want something a little different.
Enjoy x
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Get the Recipe
Ground Pork Pasta
Ingredients
- 1 lb ground pork (see note 1)
- 2 tablespoons olive oil
- 2 leeks washed and sliced (see note 2)
- 2 cloves garlic minced (see note 3)
- 5 tablespoons butter
- 2 sprigs fresh rosemary (see note 4)
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 2 carrots (grated)
- ½ cup broth (see note 5)
- 1½ cups parmesan grated (see note 6)
For the pasta
- 12 oz pasta (see note 7)
- 1 tablespoon salt
Instructions
- Place a large heavy-based pan (with a lid) over medium heat, add the olive oil, and then cook the pork for 5 minutes, breaking it up with a spatula or wooden spoon.2 tablespoons olive oil1 lb ground pork
- Add the chopped leeks, minced garlic, butter, rosemary sprigs (leave whole), salt, and pepper to the pork, stir, cover, reduce the heat to low, and cook for 15 minutes.2 leeks2 cloves garlic5 tablespoons butter2 sprigs fresh rosemary1½ teaspoon salt1 teaspoon black pepper
- Add the grated carrot and broth, cover it, and cook it on low while you cook the pasta.2 carrots½ cup broth
- Bring a large pan of water to a boil. Add the salt and pasta and cook for 1 minute less than the packet suggests.1 tablespoon salt12 oz pasta
- Reserve 2 cups of the cooking water and then drain the pasta.
- Remove the rosemary from the sauce and add the pasta with 1 cup of the reserved cooking water. Stir everything together and cook over medium heat for at least a minute or until the pasta is cooked to your liking. Add extra pasta cooking water if needed.
- Once the pasta is cooked, sprinkle over the parmesan cheese and stir to combine. (you can add more cooking water if your pasta is too dry)1½ cups parmesan
- Check your seasonings and serve immediately.
Notes
- I love ground pork as it is so affordable. (It can be up to half the price of ground beef!) Most ground pork is made from pork butt (pork shoulder), so it stays juicy in the sauce.
- Leeks are a wonderful vegetable that melts into the butter to give you a soft onion taste. The leeks must be washed well as they hide dirt and sand inside the layers. See the bulk of the post for how to cut and clean leeks. You can also buy them ready-sliced.
- As with every recipe I write, I encourage you to measure garlic with your heart!
- It needs to be fresh rosemary here, as the dried herb doesn't perfume the meat in the same way. Leave the sprigs whole so they are easy to remove later.
- You can use Vegetable or Chicken broth/stock. I use a low-sodium variety.
- If you can, buy a block and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
- Any long pasta shape will work for this recipe.
Nutrition
Nutrition is per serving
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