Spicy Pork Pasta

I’ve been cooking this recipe for years, adapted from a Sainsbury Magazine recipe ‘spicy Scillian pasta’, which used Sainsbury's Sicilian pork sausages, obviously not available in NZ!

It’s delicious.  The perfect balance of spicy, salty, and rich.  

I serve this with Gluten-free pasta or spiralized courgettes (courgetti)  (when in season) and a side salad. It’s delicious either way.

Prep: 10 mins Cook time: 35 mins  Serves: 4

Ingredients 

• 2 tbls of avocado / macadamia oil

• 1 (approx 400g) packet of pork mince 

• 1 glass (120ml) of dry white wine

• 1 tbls of fennel seeds (crushed in a pestle and mortar) 

• 1 tsp of chilli flakes (adjust according to heat preference)

• ½ tsp of smoked paprika 

• ½ tsp of cumin 

• 1 x tin (400g) of cherry tomatoes

• ½ tsp of coconut sugar

• 2 tbs of capers drained, rinsed & finely chopped

• ½ cup (55g) of kalamata olives pitted and halved.

• 150g of sheep/goat feta  (crumbled) 

• ½ cup of Italian flat leaf parsley 

To serve: 

Gluten-free penne or rigatoni pasta or courgetti

Method 

• Heat the oil in a large frying pan over a medium-hot heat, when hot add the pork mince.

• Cook for approximately 5 minutes, breaking up any lumps

• When the meat is cooked, add spices and cook for 2 - 3 minutes, 

• Add the wine, and cook until the liquid is reduced, scraping any bits from the bottom of the pan.

• Stir in the tomatoes, coconut sugar, capers & olives. 

• Reduce the heat and cook for 20 minutes

• Prepare the pasta/courgetti according to the package instructions

• To serve, mix the sauce with the pasta/courgetti, spoon into bowls and sprinkle with the feta and parsley

Enjoy.