How to Prepare Tasty Pork and Fennel Seed Pasta

Pork and Fennel Seed Pasta. Pork and Fennel Seed Pasta Adrian T Sydney, Australia. This pork and fennel pasta is a gourmet alternative to spaghetti bolognese. Serve with a simple rocket salad and a generous dusting of parmesan.

Serve with a simple rocket salad and a generous dusting of parmesan. Pork and fennel is such a great combination! However, if fennel isn't to your liking, you could replace with dried sage instead. You can have Pork and Fennel Seed Pasta using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pork and Fennel Seed Pasta

1. You need 500 g of wholemeal penne pasta.
2. You need 400 g of pork, cut into thin strips.
3. Prepare 1 of medium onion, diced.
4. You need 2 of medium carrots, finely diced.
5. You need 2 of large zucchinis, halved length-way and thinly sliced.
6. You need 2 of red cayenne chillies, chopped.
7. It's 1/2 bunch of parsley, chopped.
8. It's 2 tsp of garlic powder.
9. You need 3 tsp of fennel seeds.
10. It's 3 tbsp of Worcestershire sauce.
11. You need 1 tbsp of olive oil.
12. You need 50 g of tomato paste.
13. It's 400 g of passata.
14. It's of salt and pepper.
15. It's of Grated Parmesan, to serve (optional).

Jump to Recipe - Print Recipe Pork and Fennel Seed Pasta Print. To access this post, you must purchase Monthly Membership or Annual Membership. Or if you're already a member simply log in here to access this content. Heat Crux skillet to a medium heat, add in the olive oil along with the chopped fennel, fennel seeds and garlic and cook for a couple of minutes till fragrant and starting to turn in color.

Pork and Fennel Seed Pasta step by step

1. Heat olive oil in a large saucepan over med-low heat. Add the onion and a small pinch of salt. Stir occasionally until onions are soft and golden brown. Approx 5 mins.
2. Increase heat to med-high. Add the pork and stir until cooked through. Approx 3 mins..
3. Add the carrots and red cayenne chillies. Cook until carrots are soft to release their natural sweetness. Approx 3 mins.
4. Add the zucchinis, garlic powder, and fennel seeds. Gently stir until zucchinis are lightly coloured and slightly soft. Approx. 4 mins..
5. Add the Worcestershire sauce and tomato paste. Give it a quick stir before adding the passata, parsley, and a generous amount of pepper and a pinch of salt. Gently mix everything together. Reduce heat to low, cover, and simmer for 10-15 mins. Stirring occasionally and do not allow to burn..
6. In the meantime, cook pasta according to packet instruction..
7. Once the pasta is cooked (I prefer mine al dente!), set aside 2-3 tbsp of cooking liquid before draining. Add the pasta and reserved cooking liquid* to the saucepan and stir everything together. *[If using passata from a jar, add the reserved cooking liquid to the jar, give it a quick shake to dislodge any leftover sauce before adding to the saucepan.].
8. Serve with a sprinkle of Parmesan cheese, if desired..

Put fennel seeds and garlic into pestle and mortar and bash up into a paste. Reduce temperature until you are ready to cook the pasta and serve. Finely chop the thyme, parsley and rosemary (and optional fennel seeds). Add to the pan with the double cream and the lemon zest, season to taste. Add the pork, and brown on all sides.