Caramelised Fennel & Pork Pasta
4
peopleServes
10
minutesPreparation Time
30
minutes Stove TopCooking Time
Ingredients
- 2 tbsp oil
- 500 g baby fennel, finely chopped
- 1 onion, finely chopped
- 1/2 cup white wine vinegar
- 1 tsp McCormick Turmeric Ground
- 1 tsp McCormick Coriander Seeds Ground
- 2 tbsp sugar
- 600 g pork sausages, cases removed and torn
- 1 tsp McCormick Garlic Powder
- 1/2 tsp McCormick Chilli Flakes
- 1 tsp McCormick Adjustable Grinder Sea Salt
- 1 tsp McCormick Adjustable Grinder Black Peppercorns
- 500 g shell pasta, cooked
- 60 g baby spinach & rocket
- 250 g punnet, halved
Directions
- 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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