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Rigatoni with Rapid Ragu

kept byash

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
3/4 pound ground pork
1/2 pound mortadella, chopped fine
8 ounces tomato sauce, can use canned if you don't have homemade
3 tablespoons fresh flat-leaf parsley
1 pound rigatoni pasta
Freshly grated Parmesan cheese
Freshly ground black pepper



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