If you’re looking for a rich and comforting pasta dish without traditional tomato sauce, this no-tomato white ragu pasta with pork is the perfect choice.

Unlike classic red ragù, this recipe skips tomato passata entirely. Instead, browned pork, dry white wine, and sweet cherry tomatoes added at the end create a lighter, fresher Italian white meat sauce that’s ready in just 35 minutes.

Perfect for busy weeknights, low-acid diets, or anyone craving authentic Italian flavour without red sauce.

Serve 2, Preparation 15 mins, Cooking 20 mins

  • 7 oz (200 g) minced pork
  • 5.3 oz (150 g) yellow cherry tomatoes
  • 6.3 oz (180 g) penne pasta
  • 1 small onion, finely chopped
  • ¼ cup (60 ml) dry white wine
  • 2 tablespoons extra virgin olive oil – EVOO
  • Salt and black pepper, to taste
  • A few fresh basil leaves

Method

Bring a large pot of water to boil, plunge penne pasta along with some rock salt. Cook penne until al dente. Drain and reserve a little pasta water.

Heat EVOO in a skillet over medium heat. Add minced pork, breaking it up and cook until evenly browned.

Pour in white wine and simmer until reduced. Season with salt and black pepper. 

Stir in cherry tomatoes for 1-2 minutes, keeping them plump. Add basil leaves and remove from heat. 

Toss the drained pasta into the sauce.

Serve immediately with extra basil and a drizzle of EVOO.

 

 

Variations and Substitutions

  • Make it fully tomato-free: Omit the cherry tomatoes entirely.

  • Swap the meat: Use ground veal, turkey, or mild Italian sausage.

  • Add vegetables: Stir in finely diced carrots, celery, or mushrooms for extra depth.

  • Make it creamier: Add a splash of heavy cream or a spoon of mascarpone.

  • Change the pasta: Try rigatoni, fusilli, tagliatelle, or pappardelle.

 

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