Fennel and Sausage Tagliatelle
A hearty mid-week supper option that’s bursting with flavour.
Serves
4
Featuring
Seggiano Wild Fennel and Tomato Pesto
Ingredients
500g minced pork
1 tbsp olive oil
Large pinch freshly ground black pepper
1 garlic clove (finely chopped or grated)
4 tbsp Seggiano Wild Fennel and Tomato Pesto
200ml tomato passata
500g tagliatelle
Fresh basil leaves
Freshly grated parmesan, to serve
All ingredients are available to purchase in our Farm Shop
Method
- Heat the olive oil in a large frying pan over a medium high heat and add the pork mince. Use a spoon to break the meat up and brown the meat.
- Remove the meat from the pan with a slotted spoon and pop on a plate.
- Turn the heat down to low and add the garlic to the same pan. Cook gently for a couple of minutes to soften, then add the browned sausage meat and black pepper. Stir to combine and cook for a further 2-3 mins.
- Add the wild fennel and tomato pesto, stirring to combine, then add the passata. Turn the heat up to medium and simmer whilst you cook the pasta.
- Bring a large pan of well-salted water to the boil. Add the tagliatelle and cook as per the packet instructions.
- Add a ladle of the pasta water to the sauce and bring to the boil. Cook for a minute or so until you have a shiny, thick sauce.
- Add the cooked pasta to the sauce and cook for another minute.
- Remove from the heat and add fresh basil leaves.
- Serve with plenty of freshly grated parmesan.
