Alive and Cooking

Pork & Pepper Pasta

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(Serves 2-4)
300g minced pork
½ brown onion, finely chopped
¼ bulb of fennel, sliced
3 semi dried tomatoes, chopped
200ml dry cider
½ red capsicum, finely sliced
½ clove of garlic, finely chopped
1 tbsp freshly ground pepper
Grind of Salt
100g fettuccine, cooked as per packet instructions
Handful of parsley
Handful of purple basil
2 sprigs of marjoram
Olive oil


Heat a pan with a splash of olive oil and fry the pork mince, onions, fennel and semi dried tomatoes until cooked.

Deglaze the pan with the cider and then add the garlic and red capsicum, stir through until warm (approx. 1 minute).

Mix through the salt and pepper.

Add the cooked pasta to the pan with a generous splash of pasta water and bring to the boil.

Tear the basil and parsley into the pork and pepper pasta and serve with a garnish of marjoram.

Pork & Pepper Pasta