This fuss free family fave proves that a satisfying, restaurant quality mealcan be whipped up effortlessly on even the busiest nights! With the simplicityof preparation and the hearty goodness it delivers, our Gooralie Free-RangePork and Fennel Pasta and Fennel Pasta is the perfect solution for anyonewanting comfort and convenience without sacrificing taste. Get ready toindulge in a weeknight wonder that’s as swift to make as it is irresistible toeat!
Gooralie Free-Range Pork and Fennel Pasta
Preparation
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
We’ve used penne, but this dish is so versatile that you can use whatevershape pasta you have in your cupboard!
- 500g Gooralie Free-Range Pork mince or sausage meat
- 400g penne pasta
- 2 tablespoons olive oil
- 1 fennel bulb, finely chopped
- 1 large brown onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fennel seeds
- 400g can of crushed/chopped tomatoes
- 1 teaspoon dried oregano
- Handful of fresh basil
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh fennel fronds, chopped (for garnish)
- Get a pot of boiling water going, and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Meanwhile, in a large saucepan, heat the olive oil over medium-highheat. Add the mince pork or sausage meat and cook until browned and cooked through. Remove from the saucepan and set aside.
- In the same saucepan, add the chopped fennel and onion. Sauté for about 5 minutes, or until they begin to soften and become translucent.
- Add the minced garlic and fennel seeds to the saucepan, and sauté for an additional 1 minute until fragrant.
- Pour in the can of crushed or chopped tomatoes and bring the mixture to a gentle simmer. Stir in the dried oregano, red pepper flakes, salt, and pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavours to meld and the sauce to thicken.
- Return the cooked pork or sausage meat to the saucepan, stirring it into the tomato sauce. Let it simmer for an additional 2-3 minutes to heat the meat through, and add the fresh basil.
- To serve, divide the cooked penne among plates and ladle the savoury pork and fennel tomato sauce over the pasta.
- Garnish with grated Parmesan cheese and chopped fresh fennel fronds for a restaurant touch.
- Serve immediately it alongside a salad or garlic bread.
Our Gooralie Free-Range Pork tips:
The key to perfect crackling is dry rind – for best results, we recommend to remove packaging and place on a rack uncovered in fridge overnight
When scoring the rind, use a Stanley knife for precise cuts.
