Porky Penne
with Spinach and Cheddar
.
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
240
British Pork Mince
1
Garlic Clove
1
Italian Style Herbs
180
Penne Pasta
(Contains Cereals containing gluten)
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes
28
Red Wine Stock Paste
(Contains Sulphites)
60
Mature Cheddar Cheese
(Contains Milk)
100
Baby Spinach
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
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.
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!
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