- 1 cup cooked pork meat, finely chopped
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped red onion
- 1 tablespoon finely chopped, peeled fresh ginger
- 1 clove garlic, minced
- 1 pinch crushed red pepper flakes (optional)
- 1 (28 ounce) can Italian plum tomatoes
- 12 ounces Barilla Plus or whole wheat spaghetti
- Kosher salt
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped cilantro leaves
- Heat olive oil in a medium saucepan over medium heat. Stir in onions, ginger, garlic, and red pepper flakes; cook, stirring, until softened, 5 minutes. Stir in tomatoes and half of reserved juice. Simmer, stirring occasionally, 15 minutes, or until tomatoes soften and sauce thickens slightly (add more juice as needed). Stir in pork and simmer 1 minute longer.
- Meanwhile, cook pasta in boiling salted water according to package directions or until al dente. Drain and transfer to large serving bowl.
- Toss hot pasta with Parmesan, then with sauce, and top with cilantro. Pass extra Parmesan at the table.