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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The addition of rosemary and sage to the pork adds a wonderful flavour to this easy pasta dish, while the fusilli gives it great texture. Make a vegetarian version by adding roasted peppers and zucchini to the sauce instead of the meat, and add more cheese to the topping. Ingredients:
1 lb ground pork |
2 teaspoons olive oil |
1 onion, finely chopped |
2 (14 ounce) cans chopped tomatoes, with basil |
1 red bell pepper, deseeded and diced |
1 teaspoon dried rosemary |
1 teaspoon dried sage |
1 lb fusilli |
2 eggs |
9 ounces plain yogurt |
1 pinch ground nutmeg |
2 tablespoons parmigiano, reggiano grated |
Directions:
1. Preheat the oven to 400°F Heat a large non-stick pan or wok until hot. Add the pork and fry for 4-5 minutes until starting to brown. Remove from the pan and set aside.
2. Add 1tsp of the oil and soften the onion for 4-5 minutes. Pour in the tomatoes. Fill one of the cans with 1/2 cup cold water and pour into the pan. Bring to the boil then reduce the heat. Return the pork to the pan with the diced pepper, dried herbs and coarsely ground black pepper. Stir, then simmer for 15-20 minutes.
3. Meanwhile, cook the pasta in a pan of boiling water for 8 minutes, drain, add the remaining oil and toss well. Cover until ready to use, then tip into a large ovenproof dish, add the pork mixture and stir gently.
4. Combine the eggs, yogurt and nutmeg then drizzle over the pasta. Sprinkle with the cheese and bake for 20-25 minutes, until golden brown and piping hot.
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