Pork Pappardelle – around 7 syns*
Sometimes we are in a bit of a rush to make an evening meal. It’s times like these when we just need something that can be cooked in 30 minutes or less. Today was one of those occasions in our household. Admittedly, it was whilst binge-watching I’m a celebrity, get me out of here on catch-up but, the need was still there. It’s times like this when something like a Spaghetti Bolognese is appreciated. However, having only sausage meat available, that wasn’t on the menu tonight. Because of this, I went with this recipe for Pork Pappardelle.
Pork Pappardelle is a rather delightful little dish. Cooked in around 30 minutes from start to finish, including preparation time it’s a rapid winner that will please all the family. A lot of ingredients and preparation is similar to that of Spaghetti Bolognese but this recipe also includes Fennel seeds, which gives the Ragu a distinct, aromatic taste.
When choosing ingredients for this recipe, bear in mind that the number of syns varies depending on the sausage meat that’s used. According to Slimming World, the frozen sausage meat from Asda is 5.5 syns per 100g, whereas generically, it’s around 7.5 syns per 100g. If you wish, you can also use 5% fat pork mince with Oregano added to make this syn free.
Pork Ragu Pappardelle
Sausage meat is a rushed cooks best friend. Packed full of flavour, you can have a tasty dinner on the table in double-time. Mixed with a tomato Ragu that is matched well with Pappadelle Pasta
- 2 Onions
- 4 Cloves Garlic
- 1 Bunch Flat Leaf Parsely
- 500 g Pork Sausage Meat with Oregano As lean as possible. If you can't find sausage meat with oregano, mix in 1 tbsp dried oregano into the sausage meat
- 1 tsp Fennel Seeds
- 2 tbsp Tomato Puree
- 2 cans Chopped Tomatoes
- 500 g Pappardelle If you can't find Pappardelle, then Tagliatelle or any other pasta shapes will do just as well
- 40 g Parmesan / Italian Hard Cheese
Place a large saucepan of water with a pinch of salt on the stove to boil for the pasta. Whilst waiting for the pan to boil, prepare your vegetables. Chop the onion into small pieces. Roughly chop the parsely, and press the garlic cloves.
Spray the large frying pan / wok with frylight and bring the pan to a medium – high heat. Add the sausage meat, breaking it into small chunks in the pan. Cook for around 5 minutes until the edges start to crisp.
Add the onion and cook for another 3 – 4 minutes until softened. Add the garlic and fennel seeds and cook for around 2 minutes. Add the tomato purée, and cook for another 2 minutes.
Add the two cans of tomatoes to the pan and stir. Reduce the heat to medium and allow the Ragu to simmer gently for around 12-15 minutes to thicken the slightly. Season with a pinch of salt / pepper. Optionally, add a small sprinkling of sweetener to the sauce (around 1tsp) to lift the flavour of the tomatoes.
Whilst the Ragu is simmering, add the Pappardelle to the pan of boiling water and cook according to the instructions on the packet, around 10-15 minutes.
Drain the pasta in a colander. Add to the Ragu along with half of the chopped parsley. Server on plates and top with the remaining parsley and a good sprinkling of cheese.