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Rigatoni with white pork ragù

Serves: 2
Course: Dinner
Cooking Time: 15 mins
Prep Time: 5 mins
  • 1tbs vegetable oil
  • 250g pork mince
  • 75g bacon lardons
  • 1 clove garlic, crushed
  • 1tsp fennel seeds
  • 1tsp black pepper
  • 150g rigatoni
  • 150ml white wine
  • 5 anchovy fillets, whole
  • 250ml chicken stock
  • 1tsp thyme leaves
  • 1tbs rosemary leaves
  • 30g Parmesan, grated
  • Zest and juice of a lemon
  1. Begin by placing a pan on the heat. Add a tablespoon of vegetable oil and add the pork mince. Cook until golden, stirring occasionally, then add the bacon lardons and cook for 2-3 minutes. Now add the garlic, fennel seeds and black pepper and cook for another minute until it’s all getting golden brown and sticky.
  2. Bring a large pot of water to the boil, season with salt and add the rigatoni. Cook for 10-12 minutes until just soft.
  3. Back to the pan, while the pasta is cooking add the white wine and cook until it reduces by half, then add the anchovies, chicken stock and a ladle of pasta water. Bring to a simmer and then lower the heat. Cook the mix for another 4-5 minutes, stirring occasionally, until the sauce thickens slightly. Add the picked thyme and rosemary leaves and stir through.
  4. Strain the rigatoni and add to the pan, stirring through and coating with the sauce. Serve in bowls and finish with some grated Parmesan and lemon zest, and a spritz of lemon juice.

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