Creamy Pasta with Pork and Cherry Tomatoes

Preheat your oven to 350°F (175°C). Place the cherry tomatoes on a baking sheet and season with salt.

Roast the tomatoes for 15 minutes until they are soft and slightly blistered. Set aside.

While the tomatoes roast, heat a large pan over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned.

Add the sliced yellow onion and crushed garlic to the pan with the pork. Sauté for a few minutes until the onions are softened.

Stir in the tomato paste and cook for 1-2 minutes until it darkens in color. Add the minced fresno chili and stir to combine.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Pour the chicken stock and heavy cream into the pork mixture. Stir well to create a creamy sauce.

Add about 1/4 cup of the reserved pasta water to the sauce to help it emulsify and thicken.

Using a slotted spoon, transfer the cooked pasta directly into the pan with the sauce. Stir everything together until the pasta is well-coated.

Serve the pasta in bowls, topped with the roasted cherry tomatoes, a sprinkle of toasted breadcrumbs, and a generous grating of fresh parmesan cheese.