Some nights call for a meal that feels like a hug—rich, saucy, and deeply satisfying, yet still simple enough to pull off on a weeknight. This bowl hits all the marks, powered by two mission-driven pantry staples: Reclamation's Korean-Style Pork Bone Broth for body and depth, and Matriark's Gentle Marinara for that slow-cooked brightness. A swoop of mascarpone smooths out the tang, dials up the creaminess, and turns Tuesday-night pasta into pure luxury in under 20 minutes.
The ridged tubes of rigatoni are key here, catching every bit of the chunky, velvety sauce, inside and out—so you get saucy goodness in every bite. Top it with a snowfall of Parmesan and a scatter of parsley, and you've got comfort food that feels just as right eaten solo in sweats as it does passed around a table of friends with a bottle of red.
Makes two generous servings.
Ingredients
- 1/2 lb rigatoni pasta
- 4 oz Reclamation Korean-Style Pork Bone Broth
- 12 oz Matriark Gentle Marinara
- 3 oz mascarpone cheese
- Parmesan and chopped parsley, to garnish
Method
- Bring a medium pot of salted water to a boil. Cook the rigatoni according to package directions until al dente.
- Drain the pasta and return it to the pot.
- Add the pork bone broth, marinara, and mascarpone. Stir and heat over medium until the sauce is bubbling and silky.
- Spoon into bowls and finish with grated Parmesan and a sprinkle of parsley. Serve hot.
Cooking Notes
- Swap it out: This recipe is equally delicious with Reclamation’s beef broth if that’s what you have on hand.
- Make it heartier: Add sautéed mushrooms, ground pork, or leftover roast chicken before folding in the sauce.
- Keep it simple: Even without the garnishes, the trio of broth, marinara, and mascarpone makes the rigatoni sing.