How to Prepare Quick Pork and Fennel Seed Pasta

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Ultimate Pork and Fennel Seed Pasta. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pork and Fennel Seed Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork and Fennel Seed Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork and Fennel Seed Pasta is 6 serves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork and Fennel Seed Pasta estimated approx 45 mins.

To begin with this recipe, we have to prepare a few ingredients. You can have Pork and Fennel Seed Pasta using 15 ingredients and 8 steps. Here is how you can achieve it.

A simple pasta dish with added kick from fennel seeds and red chillies, rounded off with a touch of Worcestershire sauce!

Ingredients and spices that need to be Make ready to make Pork and Fennel Seed Pasta:

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

Instructions to make to make Pork and Fennel Seed Pasta

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.

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