Penne coated in a fennel, oregano & basil infused sauce, served with meatballs.
Ingredients to Serve 2/4 people
150g/300g penne
4/ 8 pork bangers
½ or 1 onion – peel & chop finely
1/2 Sticks of celery – chop finely
½ /1 carrot – peel & grate finely
1 / 2 cloves garlic – peel, grate finely & chop
½ / 1 tsp dried oregano
½ / 1 fennel seeds
½ / 1 tomato paste
2/ 4tomatoes – dice (½ cm)
1/ 2 tbsp balsamic vinegar
5g/10g fresh basil – remove leaves
olive oil (from your pantry)
salt & pepper (from your pantry)
Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Penne: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.
Step 3
Meatballs: Squeeze out the mince from the pork bangers (sausages) and roll them into little meatballs (3 per banger). Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the meatballs and brown for 3-4 minutes, shaking the pan to make sure they brown evenly. Remove from the pan and set aside.
Step 4
Sauce: Using the same pan, turn the heat down to medium-high. Add the onion, celery and carrot and cook for 5 minutes. Then add the garlic, oregano, fennel seeds and tomato paste and cook for 1 minute before adding tomatoes and water (2 cups for 4; 1 cup for 2) and season with salt and pepper. Let it simmer (gently boil) for 4 minutes until the tomatoes start to soften. Add the meatballs back into the pan with balsamic vinegar and cook for 8-10 minutes until they’re cooked through and the sauce has thickened. Chop the basil finely, add with the penne and mix through. Season with salt and pepper to taste.
Step 5
Serve the saucy pasta and meatballs with a drizzle of olive oil.
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