Combine ground pork with ground cumin, fennel seeds, salt, pepper, and minced garlic.

Heat olive oil in a large pan over medium-high heat.

Sauté the ground pork mixture for 7-10 minutes, breaking it up with a wooden spoon until browned and cooked through.

While the pork is cooking, cook the rigatoni pasta according to package directions until al dente.

Drain the pasta, reserving 1/2 cup of the cooking liquid.

Add the drained pasta and reserved cooking liquid to the pan with the pork.

Cook over high heat until the liquid reduces slightly.

Stir in the baby spinach and cherry tomatoes until the spinach wilts slightly.

Add butter and stir until melted and combined.

Season with salt and pepper to taste.

Serve immediately, and garnish with freshly grated Parmesan cheese if desired.