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Caramelised Fennel & Pork Pasta
minutes Stove Top
2 tbsp oil
500 g baby fennel, finely chopped
1 onion, finely chopped
1/2 cup white wine vinegar
McCormick Turmeric Ground
McCormick Coriander Seeds Ground
2 tbsp sugar
600 g pork sausages, cases removed and torn
McCormick Garlic Powder
McCormick Chilli Flakes
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
500 g shell pasta, cooked
60 g baby spinach & rocket
250 g punnet, halved
Heat a large frying pan with oil and cook fennel, onion, vinegar, McCormick Turmeric, Coriander and sugar, stirring for 8 minutes or until caramelised. Remove and set aside. Keep warm.
In the same frypan cook the pork sausages and add the McCormick Garlic, Chilli, Salt, Pepper and pasta. Return the caramelised fennel and heat through. Serve with rocket, spinach and tomatoes.
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