Meals and Courses

Pasta with Pork and Mushrooms in a White Wine Sauce

cook 30 mins
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 450 g (14 1/2 oz) minced pork
  • 1 tablespoon tomato purée
  • 250 ml (8 fl oz) dry white wine
  • 150 ml (1/4 pint) hot chicken stock
  • 150 g (5 oz) mushrooms, trimmed and chopped
  • 75 ml (3 fl oz) double cream
  • 400 g (13 oz) lumaconi pasta
  • 25 g (1 oz) Parmesan cheese, grated, plus extra to serve
  • salt and pepper
  • chopped flat-leaf parsley, to garnish
  • Heat 1 tablespoon of the oil in a large frying pan, add the onion and cook for a couple of minutes until beginning to soften. Add the garlic and pork and cook, breaking up the meat with the back of a spoon, for 5–10 minutes or until the meat is golden.
  • Stir in the tomato purée and cook for a further 1 minute. Pour over the wine and cook until reduced by half, then add the chicken stock and simmer for 10 minutes.
  • Heat the remaining oil in a separate frying pan. Add the mushrooms and cook for 3 minutes or until golden and soft. Add to the pork, then stir in the cream.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the sauce and Parmesan, adding a little cooking water to loosen if needed. Season well.
  • Spoon into serving bowls and serve sprinkled with the parsley and extra Parmesan.
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