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Italian Recipes

Porky Penne

Porky Penne

Porky Penne

with Spinach and Cheddar

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.

Tags:

Rapid

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

1

Garlic Clove**

1

Italian Style Herbs

180

Penne Pasta

(Contains: Gluten)

15

Worcester Sauce

(Contains: Gluten)

1

Finely Chopped Tomatoes

28

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

60

Mature Cheddar Cheese

(Contains: Milk)

100

Baby Spinach

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)920 kcal

Energy (kJ)3848 kJ

Fat40.6 g

of which saturates17.3 g

Carbohydrate86.2 g

of which sugars19.2 g

Protein50 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Spoon

•Grill Pan

•Medium Saucepan

•Colander

•Measuring Cups

•Grater

•Bowl

Instructions

Fry the Pork

1

a) Bring a large saucepan of water to the boil over high heat with 1/2 tsp of salt. b) Heat a drizzle of oil in a large frying pan on high heat and add the pork. Cook until browned, 2-3 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw meat. c) Drain and discard any excess fat from the pork. d) Meanwhile, peel and grate the garlic (or use a garlic press). Add the garlic and sprinkle over the Italian herbs. Cook, stirring, for another minute.

Cook the Pasta

2

a) Meanwhile, add the penne to the saucepan of boiling water and cook until tender, 12 mins. b) When cooked, drain in a colander, pop back into the pan, drizzle with a little oil and stir through to stop it sticking together.

Make the Sauce

3

a) Meanwhile, add the Worcester sauce to the pork, stir and allow to bubble away until evaporated, 30 seconds. b) Stir in the finely chopped tomatoes, red wine stock, water (see ingredients for amount) and a pinch of sugar (if you have any). c) Bring to the boil, stirring, then reduce the heat to medium and simmer rapidly until the sauce thickens, 5-6 mins. TIP: Add a splash more water if it gets too thick.

Wilt the Spinach

4

a) While the sauce cooks, grate the Cheddar. b) When the sauce is cooked, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

Finish Up

5

a) Toss the drained penne through the sauce along with half of the Cheddar. b) Taste and season with salt and pepper if needed.

Serve

6

a) Serve the porky penne in bowls finished with a sprinkle of the remaining Cheddar. Enjoy!

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