Once water is boiling, add pasta and cook until al dente, 8-10 minutes Reserve 1 cup pasta cooking water. Drain pasta into a colander. While pasta cooks, prepare ingredients.

Core tomato and cut into ½" dice. Mince garlic. Halve French roll, if necessary. In a mixing bowl, combine 2 tsp. olive oil with half the garlic salt (reserve remaining for pasta sauce). Spread oil mixture evenly on cut-sides of roll.

Place French roll halves, cut-sides up, on a baking sheet. Bake in hot oven until golden brown, 8-10 minutes. While bread bakes, cook pork.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground pork, ¼ tsp. salt, and a pinch of pepper to hot pan. Break up meat until browned and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. Remove pork to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook pork to medium heat. Add 1 Tbsp. olive oil, tomatoes, and garlic to hot pan. Stir occasionally until fragrant, 1-2 minutes. Add tomato paste, cream cheese, and reserved pasta cooking water. Bring to a simmer. Once simmering, stir occasionally until thickened, 4-5 minutes. Stir in pasta, pork, remaining garlic salt and half the Parmesan (reserve remaining for garnish) until combined. Remove from burner. Taste, and add a pinch of salt and pepper, if desired. Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan and red pepper flakes (to taste). Bon appétit!