Pork and Fennel Meatballs
- Sulphites
- Cereals containing gluten
- Milk
Nick ‘the Knife’ our butcher has been getting quite the reputation for his sausages up in Lancashire. When Patrick, Ed and Luke made a visit up to the Roaming Roosters farm recently, you’d think there was about to be a sausage shortage, as people were queuing right out the door! Fortunately we’ve got a few connections so we managed to snag a few Tuscan fennel sausages for tonight’s dinner!
Ingredients
2
Garlic Clove
1
Onion
4
Flat Leaf Parsley
¼
Chilli Flakes
2
Chopped Tomatoes
1
Tuscan Pork Sausage
(Contains: Sulphites, Cereals containing gluten)
400
Linguine
(Contains: Cereals containing gluten)
4
Parmesan Cheese
(Contains: Milk)
Utensils
Instructions
Peel and finely chop your garlic. Cut your onion through the root, peel and thinly slice into half moon shapes. Roughly chop the parsley.
Heat 1 tbsp of olive oil in a large frying pan on medium heat. Add the onion and as much of the chilli flakes as you dare. Cook for 5 mins or until the onion is soft. Add the garlic and cook for a further minute.
Add the tinned tomatoes to the pan, refill the can a quarter with water, give it a good swill around and add this to the pan along with ½ tsp of salt, a good few grinds of black pepper and ½ tsp of sugar (if you have some). Cook over a medium-low heat while you prepare the rest of the meal. Tip: The longer you can cook your tomato sauce, the better.
Put a large pot of water on to boil with ½ tsp of salt, ready for the pasta.
Cut open the sausage and discard the skin. Roll the meat into twelve meatballs.
Add your pasta to the water and cook for 6 mins or until ‘al dente’, then drain. At the same time, gently add the meatballs to the tomato sauce, put the lid on and cook for 7 mins. Tip: ‘Al dente’ simply means the pasta is cooked through, but has a slight firmness in the middle.
Serve the meatballs with the rich tomato sauce piled on top of your pasta. Sprinkle over the parsley and grated parmesan cheese. Tuck in!
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