Penne pasta with minced pork and fennel
4 servings
25 minutes
Penne pasta with pork mince and fennel is a vibrant embodiment of Italian culinary art. This recipe draws inspiration from the traditional cuisine of southern Italy, where fresh and aromatic ingredients create unique flavor combinations. Fennel adds a subtle sweet anise note that perfectly balances the juiciness of the mince, while balsamic vinegar adds a light tanginess. The ridged texture of penne pasta holds the rich sauce well, ensuring harmony in every bite. This dish is suitable for a cozy family dinner or an impressive treat for guests. It combines rich flavors, diverse textures, and the warm character of Italian cuisine, making it not just food but a true gastronomic experience.
1
Prepare the minced meat. I had homemade minced meat with 70% pork and 30% beef, seasoned with spices (chili, paprika, thyme, garlic, smoked fat). You can use good quality pork mince or sausages. Add a good portion of crushed fennel seeds, salt, and pepper to taste.
- Sausage meat: 300 g
- Ground fennel seeds: 1 tablespoon
- Garlic: 2 cloves
2
Prepare the ingredients. If you have a food processor, it's easier. I did it by hand. Finely chop the green onion, finely chop the celery stalks, finely slice the chili, and grate the carrot.
- Spring onion with bulb: 1 bunch
- Celery stalk: 2 stems
- Chili pepper: 1 piece
- Carrot: 2 pieces
3
Heat the pan, add olive oil. Place the prepared ingredients in the pan. The gas under the pan should be high throughout the cooking. The ingredients should fry, not stew. After the vegetable mixture is fried, add the minced meat. Break it up finely and let it fry. Mix the ingredients. The minced meat should be well fried, with a crust forming on it.
- Sausage meat: 300 g
- Spring onion with bulb: 1 bunch
- Celery stalk: 2 stems
- Chili pepper: 1 piece
- Carrot: 2 pieces
4
Drizzle everything with balsamic vinegar and mix well. Squeeze garlic into the pan.
- Balsamic vinegar: 5 tablespoon
- Garlic: 2 cloves
5
After the balsamic vinegar evaporates, add finely chopped tomatoes to the pan and add pasta water, let it simmer for a few minutes.
- Tomatoes: 300 g
6
When the mixture is sautéed, add finely chopped parsley.
- Chopped parsley: 30 g
7
Add the cooked al dente penne to the pan, mix well, plate it, and grate parmesan on top.
- Penne: 300 g
