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Ingredients
- 1tbs vegetable oil
- 250g pork mince
- 75g bacon lardons
- 1 clove garlic, crushed
- 1tsp fennel seeds
- 1tsp black pepper
- 150g rigatoni
- 150ml white wine
- 5 anchovy fillets, whole
- 250ml chicken stock
- 1tsp thyme leaves
- 1tbs rosemary leaves
- 30g Parmesan, grated
- Zest and juice of a lemon
- Begin by placing a pan on the heat. Add a tablespoon of vegetable oil and add the pork mince. Cook until golden, stirring occasionally, then add the bacon lardons and cook for 2-3 minutes. Now add the garlic, fennel seeds and black pepper and cook for another minute until it’s all getting golden brown and sticky.
- Bring a large pot of water to the boil, season with salt and add the rigatoni. Cook for 10-12 minutes until just soft.
- Back to the pan, while the pasta is cooking add the white wine and cook until it reduces by half, then add the anchovies, chicken stock and a ladle of pasta water. Bring to a simmer and then lower the heat. Cook the mix for another 4-5 minutes, stirring occasionally, until the sauce thickens slightly. Add the picked thyme and rosemary leaves and stir through.
- Strain the rigatoni and add to the pan, stirring through and coating with the sauce. Serve in bowls and finish with some grated Parmesan and lemon zest, and a spritz of lemon juice.
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