Step 1

Prepare pasta dough and tubular shapes using rigatoni dial as directed.

Step 2

Bring large pot of water to a boil; add 1 tablespoon salt.

Step 3

Meanwhile, in large skillet, heat oil and garlic on medium 30 seconds. Add pork, season with 1/4 teaspoon each salt and pepper and cook, breaking up into pieces, until no longer pink, 5 to 6 minutes.

Step 4

Add tomato paste and cook, stirring, 2 minutes. Add wine and simmer until it no longer smells like wine, about 5 minutes. Fold in parsley.

Step 5

While pork is cooking, cook pasta to al dente, 4 to 6 minutes. Drain pasta and toss with ragu. Serve with ricotta salata if desired.