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Fennel and Pork Pasta - This Pork and Fennel Pasta with crunchy Pangrattato topping of garlic breadcrumbs is a perfect Autumn dinner.

Fennel and Pork Pasta with Pangrattato

This Pork and Fennel Pasta with crunchy Pangrattato topping of garlic breadcrumbs is a perfect Autumn dinner.
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Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Fennel and Pork Pasta, gourmet traveller pork and fennel sausage pasta, italian pork and fennel sausage pasta, pork and fennel bolognese, pork and fennel ragu pasta, pork and fennel sausage pasta, pork and fennel sausage recipe ideas
Total Time: 30 minutes
Servings: 4

Equipment

  • Lidded pot
  • Stovetop
  • Deep frying pan

Ingredients

  • 1 fennel
  • 1 carrot
  • ½ bunch parsley
  • 100 g Kalamata olives pitted
  • 4 cloves garlic
  • 500 g pork sausages
  • 1 teaspoon salt 1 ¼ teaspoon total for the recipe
  • 2 tablespoon olive oil 3 tablespoon total for the recipe
  • 1 cup panko breadcrumbs
  • ¼ teaspoon salt 1 ¼ teaspoon total for the recipe
  • 1 tablespoon olive oil 3 tablespoon total for the recipe
  • 1.5 teaspoon fennel seeds
  • 350 g spaghetti
  • 150 g baby tomatoes
  • 2 tablespoon hoisin sauce
  • ⅓ cup tomato paste
  • 1 tablespoon white wine vinegar
  • ½ cup pasta water
  • ⅓ cup reserved fennel fronds
  • 2 pinch salt and pepper

Instructions

  • Dice fennel and reserve fronds for garnish. Grate carrot. Finely chop parsley. Slice olives in half. Peel and mince garlic. Peel skin from sausages.
    1 fennel, 1 carrot, ½ bunch parsley, 100 g Kalamata olives, 4 cloves garlic, 500 g pork sausages
    Prep fennel, carrot, parsley, olives, garlic and sausages.
  • Boil a large pot of salted water for the pasta.
    Place a large, deep frying pan on medium heat. Add oil, half the garlic, breadcrumbs and salt, and cook, stirring regularly, until toasted.
    1 teaspoon salt, 2 tablespoon olive oil, 1 cup panko breadcrumbs, ¼ teaspoon salt
    Boil a pot of salted water. In a deep frying pan, add garlic and cook breadcrumbs until toasted.
  • Remove toasted breadcrumbs and set aside. Add more oil to the deep frying pan. Add fennel seeds and crumble in pork sausage. Cook without stirring for 1 minute to brown, then stir until cooked through.
    1 tablespoon olive oil, 1.5 teaspoon fennel seeds, 500 g pork sausages
    Add fennel seeds and crumble in pork sausage.
  • Add pasta to boiling water, and set a timer to 2 minutes before al dente. Add fennel, carrot, remaining garlic and whole baby tomatoes to the deep frying pan. Saute until fennel is soft.
    350 g spaghetti
    Add fennel, carrot, garlic and whole baby tomatoes.
  • Add hoisin sauce, tomato paste and white wine vinegar to the pasta sauce and stir to cook through.
    2 tablespoon hoisin sauce, ⅓ cup tomato paste, 1 tablespoon white wine vinegar
    Add hoisin sauce, tomato paste and white wine vinegar to the pasta sauce and stir to cook through.
  • Use tongs to remove some plain pasta to your child’s plate. Place their portion of sauce on their plate. Then transfer remaining pasta to the deep pan, and add pasta water, olives, and parsley. Cook for 1-2 mins.
    100 g Kalamata olives, ½ cup pasta water, ½ bunch parsley
    Transfer pasta to the pan, and add pasta water, olives, and parsley.
  • To serve adults, plate up pasta, top with golden breadcrumbs and fennel fronds, and season well with salt and pepper (opt.). If you reheat, add more reserved pasta water.
    ⅓ cup reserved fennel fronds, 2 pinch salt and pepper
    Fennel and Pork Pasta - To serve, plate up pasta, top with golden breadcrumbs and fennel fronds, and season well with salt and pepper.

Nutrition

Calories: 976kcal | Carbohydrates: 95g | Protein: 36g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 2429mg | Potassium: 1229mg | Fiber: 9g | Sugar: 13g | Vitamin A: 3955IU | Vitamin C: 33mg | Calcium: 146mg | Iron: 6mg