Just like the original recipe post said, if you don't like mustard, you probably won't like this. Still, the mustard taste isn't overpowering. The thyme goes incredibly well with all the other flavors and makes it taste more like a real recipe than a ham sandwich-as-pasta meal.
We decided to add broccoli and mushrooms to the left overs, which added some more nutritional value. Also, I used half-and-half instead of heavy cream, and it still came out with a great creamy texture. This recipe is ridiculously simple, and I'm pretty sure we'll make it again.
1 pound rigatoni
1 tablespoon olive oil
1 small to medium yellow onion, sliced
1 cup chicken broth
2 cups cooked, shredded pork shoulder
3/4 cup heavy cream
1/4 cup whole grain mustard
2 teaspoons fresh thyme leaves
salt and pepper
1.5 cups of (lightly) blanched broccoli florets, chopped
1.5 cups of mushrooms, sliced.
Bring a large stock pot of water to boil and salt generously. Add the pasta and cook until al dente. Drain.
While the pasta is cooking, heat the olive oil in a large skillet or sauce pan over medium high heat. Add the onions, season with salt and pepper, and cook until the onions are soft and beginning to brown, about 10 minutes.
Add the chicken broth and simmer for about 3 minutes, scraping up the browned bits from the bottom of the pan. Add the pork, broccoli, and mushrooms, and cook until heated through. Add the cream, mustard, and thyme, and stir to combine. Pour in the drained pasta and toss until everything is coated in the sauce. Season with salt and pepper and serve immediately.