Recipe: Pork & Fennel Pasta Cooked in Sage Butter
Serves: 2 hungry people
Pasta is such a versatile dish. You can take your time in the kitchen around a simmering pot of sauce or simply use up leftovers for a quick and delicious meal. The beauty of this one is that most of these ingredients you’ll probably have at home.
We like the balance of freshly made pasta and not seeing leftovers go to waste. Sometimes we’ll have a couple of Little Acre pork and fennel snags left over from a BBQ the night before, which makes for a delicious foundation for this pasta recipe.
Pasta
300g of 00 flour
3 Eggs
1 Egg yolk
Ingredients
2 Little Acre pork & fennel sausages (de-cased)
extra virgin olive oil10 cherry tomatoes
50g of butter
50ml of white wine
1 clove of garlic (thinly sliced)
a handful of sage
a generous handful of parmigiano reggiano
salt and pepper to taste
chilli to taste
Method
Grab a large bowl from the cupboard and make a well in the flour, crack the eggs, then knead the mixture until smooth, wrap tightly with cling film or beeswax wrap and rest for a minimum of one hour. While the dough is resting you can prepare the other ingredients.
After the dough has rested sufficiently, roll through your pasta machine until you have reached your desired thickness and then change the setting to fettuccine. Cook in heavily salted water till ready.
Crumble the de-cased sausage into a very hot pan, cook until slightly crispy and then place into a bowl and set aside. Return pan to stove, add butter and brown slightly, then add the garlic and chilli until soft, deglaze with wine, return pork sausage to the pan, toss through freshly cooked pasta, with a little of the cooking liquid, add parmigiano reggiano to taste and serve. Enjoy!