Ground Pork Rigatoni with Rosée Sauce

1. Bring a pot of salted water to a boil. Finely chop the onion and carrot. Thinly slice the mushrooms.

2. Add the pasta to the pot of boiling water and cook for 10-12 minutes until tender. Reserve 1/3 ^2P | 1/2 ^3P cup of cooking water then drain.

3. Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium-high heat. Cook the onion, carrot and mushrooms for 3-5 minutes. Add salt and pepper. Add the ground pork and spices and cook for 2-3 minutes.

4. Add the canned tomatoes, 1 tbsp. of sugar and 1/2 ^2P | 3/4 ^3P cup of water. Bring to a boil and cook for 5-7 minutes over medium heat. Adjust salt and pepper to taste.

5. Dissolve the sour cream in the reserved cooking water then add to the pan. Mix. Add the cooked pasta, half of the grana padano and mix again. Adjust the seasoning to taste.

6. Serve the pasta and garnish with the remaining grana padano. Bon appétit!