Pork and Fennel Meatballs
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!
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.
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)
Nutritional information
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!
