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