SPRING ONION, PORK AND TOMATO LINGUINE

Who doesn’t like pasta with a simple yet tasty sauce. Spring onions are in season and have a wonderful flavour which goes so well with the pork. You could mistake it for an Asian dish visually but taste wise, it has that Italian touch. Finish with some Parmesan cheese and you have a pasta dish that is to die for!

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Ingredients (serves 4)

  • 800g pork mince
  • 1 clove of garlic (crushed)
  • 1 small onion (finely diced)
  • Optional 1 red chilli (finely diced)
  • 500g passata
  • 1tsp demerera sugar
  • 1 tsp caraway seeds
  • 400g linguine
  • 8 spring onions (cut length ways into thin strips)
  • 12 large fresh basil leaves (rolled up and finely sliced)
  • Salt and pepper to taste
  • Parmesan cheese to finish

Method

  1. Using a deep pan on a high heat with about a tablespoon of oil, brown off the pork mince, ensuring that it is all broken up.
  2. Add in the onion and cook until it has softened and slightly coloured.
  3. Turn down the heat to medium and add in the chilli, garlic and caraway seeds. Season with a little salt and pepper and then cook for a further 3-4 minutes.
  4. Add in the passata and sugar whilst turning up the heat, bringing to a boil. Turn down and let it simmer away for around 15 minutes. You don’t want the sauce to be runny, so it can just coat the linguine. With the last 5 minutes to go, stir in the spring onions and any more seasoning to taste.
  5. Whilst the pork is simmering, cook the linguine following the package guidelines.
  6. Strain the linguine and mix in well with the pork and spring onions.
  7. Mix in the fresh basil and serve with lots of Parmesan cheese.

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