Serves 1
Directions
- 1Melt some butter and olive oil in a pan.
- 2Add finely diced shallots, celery, and carrots to the pan.
- 3Add a pinch of salt to the vegetables.
- 4Cover the pan and cook on medium-low heat for 10 minutes.
- 5After 10 minutes, add ground pork to the pan.
- 6Break up the ground pork with a wooden spoon.
- 7Add a little more salt and crack black pepper to the pork.
- 8Once the pork is cooked and crumbly, add finely chopped rosemary and dried chili.
- 9Add some white wine to the mixture.
- 10Once the white wine has evaporated, add chicken stock.
- 11Take the pan off the heat once the sauce is done.
- 12Boil mini penne in salted water.
- 13Add grated Parmesan-Reggiano to the sauce.
- 14Mix the Parmesan-Reggiano into the sauce.
- 15Finish cooking the pasta directly in the sauce.
- 16Mix the pasta and sauce together.
- 17Add a little cooking water to the pasta and sauce.
- 18Finish with some parsley.
- 19Plate up the pasta.
- 20Add some of the sauce over the plated pasta.
- 21Finish with a little more Parmesan-Reggiano.
Ingredients
- Butter
- Olive oil
- Shallots
- Celery
- Carrot
- Salt
- Ground pork
- Black pepper
- Fresh rosemary
- Dried chili
- White wine
- Chicken stock
- Mini penne
- Grated Parmesan-Reggiano
- Parsley
Equipment
PanLidWooden spoonSlotted spoonBowl
Tips
- You can use ground beef or sausage instead of ground pork.
- Italian food is not black and white, and this dish can be made with various combinations of meats, herbs, and vegetables like sage over rosemary, or grated carrots and fennel.
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