• 300 g (10 oz) leg of pork
  • 2 teaspoons mild paprika
  • 250 g (8 oz) dried linguine
  • 5 tablespoons olive oil
  • 50 g (2 oz) chorizo, diced
  • 1 red onion, sliced
  • 250 g (8 oz) passata
  • 3 tablespoons sun-dried tomato paste
  • ½ teaspoon saffron threads
  • 750 ml (1¼ pints) chicken stock or vegetable stock (see pages 16 and 190)
  • 50 g (2 oz) fresh or frozen peas
  • 3 garlic cloves, crushed
  • 4 tablespoons chopped parsley
  • finely grated rind of 1 lemon
  • salt and pepper

Toss the pork in the paprika and salt and pepper. Roll up half the pasta in a tea towel. Run the tea towel firmly over the edge of a work surface so that you hear the pasta breaking into short lengths. Tip into a bowl and break the remainder in the same way.

Heat 3 tablespoons of the oil in a large frying pan and fry the pork, chorizo and onion very gently for about 10 minutes until browned.

Stir in the passata, tomato paste, saffron and stock and bring to the boil. Reduce the heat and cook very gently for 15 minutes until the meat is tender.

Sprinkle in the pasta and stir well to mix. Cook gently, stirring frequently, for 10 minutes until the pasta is tender, adding a little water to the pan if the mixture becomes dry before the pasta is cooked. Add the peas and cook for a further 3 minutes.

Stir in the garlic, parsley, lemon rind and remaining oil. Check the seasoning and serve.

Like This? Try These
More on Food