Rich, spicy, and full of depth, this Pork and Chilli Sugo Spaghetti is a bold twist on classic pasta night! Juicy minced pork is simmered with garlic, red chilli, and Italian tomatoes, then finished with butter, parmesan, and fresh parsley for a sauce that clings to every strand of spaghetti.
It’s hearty, satisfying, and comes together with simple ingredients you probably already have in the pantry. Perfect for when you’re craving comfort with a little heat, this pasta brings serious flavour without the fuss. Top with extra parmesan and dig into a bowl of pure saucy goodness!
Ingredients needed
This Pork and Chilli Sugo Spaghetti is spicy, rich, and full of savoury depth. With juicy pork, slow-simmered tomatoes, and a buttery finish, this dish feels restaurant-worthy but comes together easily at home.
- Pork mince – Juicy, rich, and slightly sweet—perfect for absorbing bold flavours like chilli and tomato.
- Red chilli – Adds a fresh heat and depth. Leaving the seeds in makes the heat linger.
- Chicken stock – Adds savoury depth and balances the acidity of the tomatoes.
- Diced tomatoes – Create the body of the sugo, giving the sauce a classic richness.
- Parsley – Freshens the dish and lightens the richness of the pork and cheese.
- Butter & Parmesan – Create a creamy, glossy finish that elevates the sauce without cream.
- Spaghetti – Ideal for soaking up the sauce, but any pasta will do.
Recipe tips & notes
This pasta is all about bold flavour and silky sauce. Here’s how to get the most out of every step:
- Use a wide frying pan – This gives the pork more room to brown properly instead of steaming.
- Don’t skip reducing the stock – It concentrates the flavour and helps the sauce cling to the pasta.
- Adjust the heat – Leave the chilli seeds in for proper kick, or remove for a milder version.
- Finish with butter and cheese – This creates a glossy, velvety sauce with just the right amount of richness.
- Toss, don’t top – Always mix the pasta into the sauce rather than spooning it on top—it makes every bite flavour-packed.
Substitutions & additions
This recipe is easy to tweak if you want to mix things up or cater to different tastes:
- Protein – Swap the pork for beef, chicken, or turkey mince. Beef gives a heartier flavour, while turkey is a lighter option that still works beautifully with the sauce.
- Herbs – If you don’t have fresh parsley, use basil, oregano, or even a pinch of dried Italian herbs to bring in those same earthy notes.
- Add veggies – Toss in baby spinach, sautéed mushrooms, or even zucchini for extra texture and colour without overpowering the sauce.
- Pasta – This sugo pairs well with rigatoni, linguine, or pappardelle, as their shape and texture hold the sauce just as well as spaghetti.
- No stock? – Mix 1 tsp stock powder or bouillon cube with warm water. Just make sure to taste before seasoning—some powders are already quite salty.
How to make this recipe
This Pork and Chilli Sugo Spaghetti is all about building layers of flavour. You’ll simmer the sauce, cook the pasta, and bring it all together in a creamy, cheesy finish that’s impossible to resist.
Step 1
Heat 3 tbsp olive oil in a large frying pan over medium heat. Add red onion and sauté for 5 minutes. Add garlic and chilli, and cook for another 2–3 minutes.
Step 2
Add pork mince, season with salt and pepper, and cook until browned, about 5–7 minutes. Break it up with a spoon as it cooks.
Step 3
Pour in the chicken stock and simmer until reduced by half. Meanwhile, boil spaghetti in salted water until al dente. Stir in diced tomatoes and simmer for 10 minutes. Stir in parsley, butter, and half the parmesan.
Step 4
Drain the pasta and add it to the sauce. Toss everything together until well coated. Adjust seasoning to taste. Serve hot, topped with the remaining parmesan and more parsley, if you like.
Pork and Chilli Sugo Spaghetti
Ingredients
- 400 g Pork mince
- 2 Garlic cloves
- 1 Red chilli chopped
- 1 cup Chicken stock
- 400 g Italian diced tomatoes canned
- 2 Tbsp Parsley finely chopped
- 1 Tbsp Butter
- 1/2 cup Parmesan
- 250 g Spaghetti
- Salt and pepper
- 3 Tbsp Olive oil
Instructions
- Heat olive oil in a large frying pan over medium heat. Add diced red onion and cook for 5 minutes until softened. Stir in garlic and chilli, cooking for 2–3 minutes until fragrant.
- Add the minced pork, breaking it apart with a spoon. Season well with salt and pepper. Cook for 5–7 minutes, or until the pork is golden and lightly caramelised.
- Pour in the chicken stock and reduce over medium heat until the liquid has halved, about 5 minutes. Meanwhile, bring a large pot of salted water to the boil and cook the spaghetti according to packet instructions.
- Stir in the diced tomatoes and simmer the sauce for 10 minutes. If it starts to dry out, add a few spoonfuls of pasta water. Stir through parsley, butter, and half the parmesan, then turn off the heat.
- Drain the spaghetti and toss through the sauce until evenly coated. Season to taste. Plate up and top with the remaining parmesan. Serve immediately.
Nutrition
Storage & reheating
This dish stores beautifully and reheats like a dream, so it’s perfect for leftovers or meal prep.
Fridge
- Store in an airtight container for up to 3 days.
- Keep some reserved pasta water or stock to loosen the sauce when reheating.
Freezer
- The sauce freezes beautifully—store without pasta for up to 2 months.
- Thaw in the fridge overnight and reheat gently.
Reheating
- Microwave: Reheat in 1-minute intervals, stirring in between.
- Stovetop: Add a splash of water and reheat over medium-low heat until hot.
Recipe FAQs
Can I make this less spicy?
Yes, just remove the seeds from the chilli or use half a chilli instead. You can also leave it out entirely.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to simmer longer to break them down. About 4–5 chopped tomatoes should work.
What pasta shapes work best with this sauce?
Spaghetti is great, but rigatoni, fettuccine, or even shells will hold the sauce well too.
Do I have to use parmesan?
Not at all. Pecorino or even grated cheddar works in a pinch, though parmesan gives it that classic Italian finish.
How do I make it more saucy?
Just add a splash of reserved pasta water or stock until it reaches your desired consistency.
Can I prepare the sauce ahead of time?
Yes, the pork sugo can be made up to 2 days in advance and stored in the fridge. The flavours actually deepen over time, making it even better the next day.
What’s the best way to make it extra creamy?
For a creamier finish, stir in a splash of cream or a tablespoon of ricotta just before serving. This works especially well if you’re craving a richer, silkier sauce.
Can I double the recipe for meal prep or guests?
Definitely! Simply double all the ingredients and use a large pan or Dutch oven to cook the sauce evenly. It scales up really well and freezes beautifully for future meals.