Penne Pork Pasta and Salad is a simple 30 minute meal. It is a great midweek dish that combines classic aromatics with a touch of chilli and fennel. The trick with this dish is to get the best pork sausages from your local supplier.
Penne Pork Pasta and Salad
- saucepan and frypan
- 500 g Penne, dried pasta
- 500 g Sausages, good quality, with the casings removed
- 1 carrots
- 2 sticks celery
- 1 med Onion/s
- 2 long red chillies
- 4 cloves Garlic, fresh
- 400 g tomatoes can, diced
- ¾ tsp oregano dried
- ¾ tsp Basil, dry
- 1 tsp Fennel Seeds
- 2 tbsp Apple Cider Vinegar
- 1 tsp sugar, or brown sugar
- ⅓ cup Parmesan Cheese, shredded or grated
- salt and pepper to season
- 1 pack Mixed Leaf Salad
- 250 g cherry tomatoes
- Put a pot of water on the stove for the pasta
- Roughly chop the carrot, celery, onion, chillies and garlic and blitz them in a food processor with a dash of olive oil. Add the oregano, basil and fennel seeds and blitz some more. Now add the sausage meat with black pepper and salt and blitz it all until well mixed.
- Add the pack of penne to the boiling water and simmer for around 10 minutes – check packet instructions.
- Place a large frypan or casserole pan on high heat with olive oil. Add the sausage and vegetable mix from the food processor. Spread it out all over the pan to get as much in contact with the cooking surface. Mix and break it down as it cooks. Add a can of tomatoes with the sugar and vinegar. Stir well.
- Drain the penne, keeping about a cup of the pasta water. Add the penne to the meat and tomato mix and stir well. Slowly add a little water to get a nice saucy consistency. Taste and season as required. Mix through half the parmesan.
- Dress the salad leaves with a simple vinaigrette (lemon juice, mustard, balsamic and olive oil with pepper and salt) and slice the cherry tomatoes. Serve with the pasta and the remaining parmesan.
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