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Porky Penne

Porky Penne

with Spinach and Cheddar

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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.

Tags:Family FriendlyRapid
Allergens:Cereals containing glutenSulphitesMilk

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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


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


60 grams

Mature Cheddar Cheese


100 grams

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3432 kJ
Energy (kcal)820 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate90 g
of which sugars22.0 g
Protein46 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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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!