Porky Penne
with Spinach and Cheddar
Looking for a quick and tasty midweek dinner option? Try cooking up our Porky Penne in just 20 minutes for a delicious and speedy meal.
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 conflict 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.
1 unit(s)
Onion
240 grams
Pork Mince
1 unit(s)
Garlic Clove
1 pot(s)
Italian Style Herbs
180 grams
Penne Pasta
(ContainsCereals containing gluten)1 sachet
Worcester Sauce
(ContainsCereals containing gluten)1 pack(s)
Finely Chopped Tomatoes
1 sachet
Red Wine Stock Paste
(ContainsSulphites)60 grams
Mature Cheddar Cheese
(ContainsMilk)100 grams
Baby Spinach
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
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, then drain and discard any excess fat IMPORTANT: Wash your hands after handling raw meat. The mince is cooked when it is no longer pink in the middle.
c) Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Add the onion to the pork, stir and cook until softened, 3-4 mins.
d) Stir in the garlic and sprinkle over the Italian herbs. Cook, stirring, for another minute.
a) Meanwhile, add the penne to the saucepan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) When cooked, drain in a colander and pop back into the pan. Drizzle with a little oil and stir through to stop it sticking together.
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 for the sauce and sugar (see ingredients for both amounts).
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.
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.
a) Toss the drained penne through the sauce along with half of the Cheddar.
b) Taste and season with salt and pepper if needed.
a) Serve the porky penne in bowls finished with a sprinkle of the remaining Cheddar. Enjoy!