Italian Pork & Fennel Pasta

a hang holding out a bowl of pork & fennel pasta, with zucchini ribbons and white and pink fresh flowers in the background

Serves: 2-3
Total time: <25 mins 
Level: easy

Ingredients 

300g dried cassarecce or penne pasta

3 high quality pork & fennel Italian sausages, casing removed

4 garlic gloves, finely chopped

1 shallot, finely minced

Splash of white wine or apple cider vinegar

40g goats cheese

1/3 cup thickened cream

1 zucchini, peeled into ribbons   

Juice and zest of 1 lemon

Handful of fresh parsley, chopped

Pepper to taste

Grated parmesan, to serve

 

Method:

1. Cook pasta in a large saucepan of lightly salted boiling water according to the packet instructions, minus a minute.

2. Heat oil in a large, non-stick pan over a medium-high heat. Add sausage filling (casing removed) and break apart using a wooden spoon or spatula. Continue stirring until sausage is lightly browned about 3-4 minutes, adding shallots and garlic halfway through.

3. Add a splash of white wine or apple cider vinegar and continue simmering for 3 minutes until liquid is reduced. Reduce heat and stir in goats cheese, cream, lemon and parsley until goats cheese is melted and flavours are combined.

4. Drain pasta, reserving a cup of pasta water. Stir in pasta and zucchini ribbons until loosely coated, adding a little pasta water as needed.

5. Serve with pepper and parmesan to taste!

 

 

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