Leftover pork, tomato and rosemary rigatoni bake

Ingredients

For the salsa

15ml (1 tbsp) olive oil

2 garlic cloves, finely chopped

400g (13oz) tomatoes

2 small handfuls of basil leaves

1tsp dried oregano

300g (10 1/2oz) rigatoni

2 slices white bread, roughly torn

1 sprigs of rosemary, finely chopped

2 pinches salt

freshly ground black pepper

200g (7oz) leftover pork, shredded

50g (2oz) Parmesan, finely grated

50g (2oz) cheddar, grated

A hearty pasta dish to feed your family in the middle of the week. Lovely slow cooked pork, tomato and rosemary served with a good helping of cheese! This recipe is a mouthwatering leftovers idea from our slow braised pork shoulder in cider dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Heat 2tbsp of olive oil in a medium pan, add the garlic and cook until it starts to turn colour. Pour in the tomatoes and stir until well combined. Add the basil and oregano and simmer for 15 minutes. Meanwhile, bring a large pan of boiling water to the boil and cook the pasta according to the packet instructions. When cooked, reserve 250ml (8fl oz) of the cooking water and drain the pasta.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. To make the breadcrumb topping, place the torn bread and leaves from the rosemary sprig into a food processor and whizz to form coarse breadcrumbs. Season with a pinch of salt and freshly ground black pepper, drizzle over the remaining olive oil and stir to coat. Tip onto a baking tray and bake for 10 minutes or until lightly golden.

When the tomato sauce is ready, stir through the reserved pasta cooking water, the pork and 25g (1oz) of the Parmesan, season with a pinch of salt and freshly ground black pepper. Combine the sauce with the pasta and place in a baking dish. Sprinkle the remaining Parmesan and the Cheddar over the top, followed by the rosemary breadcrumbs. Bake for 10–15 minutes or until the cheese has melted and the breadcrumbs are golden. Serve immediately.

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