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Recipe

Penne with Pork Ragu

This recipe was inspired by a wild boar ragu that Adam tasted whilst travelling in Tuscany. But rather than starting with wild boar from Volterra, he starts with minced pork that you can get from your local butcher. This recipe was featured in Adam's Pasta Pilgrimage, season 2, episode 18. Recipe by Adam Swanson

Serves: 4

As seen on: Adam's Pasta Pilgrimage (Season 2: Episode 5)

Ingredients

  • 1 packet San Remo penne
  • 1 jar of tomato passata
  • 1 small white onion, diced finely
  • 300g minced pork
  • ¼ cup pancetta diced small
  • 1 cup white wine
  • 1tsp fennel seeds
  • 1 dried chilli, chopped finely
  • ¼ cup basil, chopped finely
  • 3tbsp olive oil
  • 1 cup grated pecorino
  • Salt & pepper

Instructions

  1. Heat olive oil in a large saucepan. Add onion, fennel seeds, basil and pancetta on medium heat.
  2. Cook for 5mins, stirring occasionally.
  3. Add the meat and cook for 8mins, stirring frequently.
  4. Pour in the wine and cook until alcohol has evaporated.
  5. Stir in the chilli and tomato. Cover and simmer for 15 to 20mins.
  6. Add salt and pepper to taste.
  7. Cook pasta as per packet directions.
  8. Strain pasta and add to pan.
  9. Serve with a good amount of pecorino.