Name: NZ Pork and mushroom pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Pork and mushroom pasta; 1 Turkish bread roll, cut into 1 cm cubes; 250 gram sliced into 3mm-length batons NZ Pork spare ribs; 2 tablespoon olive oil, plus 1 tablespoon extra; 375 gram packet fettuccine pasta; 200 gram chopped mushrooms; 1/3 cup sweet marsala; 1/2 cup chicken stock; 1/4 cup currants; 2 teaspoon thyme leaves

NZ Pork and mushroom pasta

A gorgeously simple pork fettuccine recipe, with mushrooms, crispy pork batons and golden croutons

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

Pork and mushroom pasta

1 Turkish bread roll, cut into 1 cm cubes

250 gram sliced into 3mm-length batons NZ Pork spare ribs

2 tablespoon olive oil, plus 1 tablespoon extra

375 gram packet fettuccine pasta

200 gram chopped mushrooms

1/3 cup sweet marsala

1/2 cup chicken stock

1/4 cup currants

2 teaspoon thyme leaves

Method

Pork and mushroom pasta

Preheat oven to hot, 200°C. Line an oven tray with baking paper.

Arrange croutons and pork in single layer on tray. Drizzle with oil and season to taste. Bake 10-12 minutes, until crisp.

Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well, return to pan.

Heat extra oil in a large frying pan on medium. Fry mushrooms 3-4 minutes, until golden. Add marsala to pan and cook, stirring, 1 minute, until reduced by half. Add stock and bring to simmer. Cook 2-3 minutes, until reduced by half. Stir in currants and thyme.

Add to pasta with croutons and NZ pork pieces, tossing well. Season to taste. Serve with salad, if liked.

Women's Weekly Food