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Prep Time
35 min
Cuisine
Italian
The combination of pork and fennel seed is famed in Italian cuisine - for good reason. Fennel seeds have a sweet and anise-like taste, which seasons the pork beautifully, making for a more complex flavour. Al Forno translates to 'oven-baked', which is what this melty pasta dish is.
Prep Time
35 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 681 kJ 162 kcal |
3773 kJ 900 kcal |
Fat of which saturates |
6.1 g 2.5 g |
33.7 g 14 g |
Carbohydrate of which sugars |
18.4 g 2.3 g |
101.7 g 12.7 g |
Fibre | 1.7 g | 9.3 g |
Protein | 8.4 g | 46.5 g |
Salt | 0.25 g | 1.37 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Combine the pork mince, panko breadcrumbs, fennel seeds, chilli flakes (can't handle the heat? Go easy!) and a generous pinch of salt in a large bowl and give everything a good mix up
Divide the pork mixture into 8 [16] and shape into meatballs
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the meatballs and cook for 3-4 min or until they're browned all over
Once browned, set the meatballs aside but keep the pan and the oil for later
Meanwhile, peel and finely dice the red onion[s]
Peel and slice (don't chop!) the garlic
Add the conchiglie to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once cooked, drain and reserve a cup of the starchy cooking water
Meanwhile, return the pan (with the pork oil) to a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4 min or until starting to soften
Add the sliced garlic and cook for 1 min
Meanwhile, chop the basil stalks (set the leaves aside for later)
Add the chopped tomatoes, tomato paste, chopped basil stalks, a generous pinch of both salt and pepper, 1 tsp [2 tsp] sugar and cook for 3-4 min or until you've got a thick pasta sauce
Meanwhile, grate the cheddar cheese
Add the drained conchiglie and add a splash of the starchy pasta water to the tomato sauce and stir through
Add the pasta and sauce to 2 [4] individual oven-proof dishes (or one big one!) and top with the meatballs and grated cheese
Put the dish[es] in the oven for 10-15 min or until the cheese has melted and the meatballs are cooked through
Meanwhile, combine the dijon mustard and balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt - this is your dressing
Once done, serve the pork and fennel meatball pasta garnished with the reserved basil leaves
Season with a generous grind of black pepper
Wash, then dress the baby leaf mixed salad and serve it to the side
Enjoy!