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
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, mustard, sulphites, milk)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Meanwhile, peel and finely dice the red onion[s]
Peel and slice (don't chop!) the garlic
4
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
5
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)
6
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
7
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
8
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