A hearty rigatoni with savoury pork, sweet fennel and Parmesan in a rich, lightly creamy sauce.
Ingredients
Ingredients
350g rigatoni
400g pork mince
1 fennel bulb, thinly sliced
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp fennel seeds
150ml chicken stock
100ml double cream
50g Parmesan, grated
1 tbsp olive oil
Salt and black pepper
Flat-leaf parsley, to serve
Instructions
1
Cook the rigatoni until al dente, reserving some pasta water.
2
Heat the oil and brown the pork mince well, breaking it up with a spoon.
3
Add the onion, fennel and fennel seeds and cook for 8 minutes until softened. Add the garlic for 1 minute.
4
Pour in the stock and simmer for 5 minutes, then stir in the cream and Parmesan.
5
Toss through the rigatoni, loosening with pasta water if needed. Season and finish with parsley.
Keywords:
pork rigatoni, fennel pasta, pork pasta
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