Gooralie Free-Range Pork and Fennel Pasta


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!

A bowl of Gooralie Pork pasta

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!

  • 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)
  1. Get a pot of boiling water going, and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
  2. 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.
  3. In the same saucepan, add the chopped fennel and onion. Sauté for about 5 minutes, or until they begin to soften and become translucent.
  4. Add the minced garlic and fennel seeds to the saucepan, and sauté for an additional 1 minute until fragrant.
  5. 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.
  6. 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.
  7. To serve, divide the cooked penne among plates and ladle the savoury pork and fennel tomato sauce over the pasta.
  8. Garnish with grated Parmesan cheese and chopped fresh fennel fronds for a restaurant touch.
  9. 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.