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A close-up of linguine in a white cast iron pan, showing pasta coated in a leek, carrot and pork sauce
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Ground Pork Pasta

This ground pork pasta is a comforting, flavorful meal that’s easy to make! The sauce is rich and hearty, made with sautéed leeks, garlic, rosemary, and carrot for natural sweetness. 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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main
Cuisine: Italian
Servings: 4
Calories: 668kcal
Author: Claire | Sprinkle and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

US Customary - Grams
  • 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 oil
    1 lb / 500 g 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 leeks
    2 cloves garlic
    5 tablespoons butter
    2 sprigs fresh rosemary
    1½ tsp salt
    1 tsp black pepper



  • Add the grated carrot and broth, cover it, and cook it on low while you cook the pasta.
    2 carrots
    ½ cup / 125 ml 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 salt
    12 oz / 340 g 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 / 75 g parmesan



  • Check your seasonings and serve immediately.

Notes

  1. 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.
  2. 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.
  3. As with every recipe I write, I encourage you to measure garlic with your heart!
  4. 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.
  5. You can use Vegetable or Chicken broth/stock. I use a low-sodium variety.
  6. 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.
  7. Any long pasta shape will work for this recipe.

Nutrition

Calories: 668kcal | Carbohydrates: 50g | Protein: 30g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 724mg | Potassium: 316mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4402IU | Vitamin C: 6mg | Calcium: 356mg | Iron: 2mg
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