John Myers
Ingredients for 4 servings:
- 400g rigatoni
- 8 slice(s) pork fillet(s)
- salt and pepper
- 200 ml cream
- 400 ml milk
- Sauce thickener
- 1 tbsp mustard
- 1 tsp broth (instant)
- 100 g mozzarella, grated
- Paprika powder
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Boil the rigatoni in salted water. 2-3 minutes before the pasta is cooked, drain and set aside. Season the pork fillet with salt, pepper, and paprika and sear briefly in a pan for about 1 minute on each side. Then remove from the pan and stir the cream and milk into the pan juices. Mix in the instant broth, salt, pepper, and mustard. Let it simmer for about 5 minutes and then thicken with a sauce thickener. Season the sauce again with salt and pepper. It shouldn’t be too thick, otherwise the pasta won’t cook properly and there won’t be much sauce left. Add the pasta to the pan and mix well. Transfer to a baking dish and arrange the seared pork fillet pieces on top. Sprinkle with the cheese and bake in the oven at 190-200 degrees Celsius (convection oven) for about 20 minutes.
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