rosemary and pork farfalle recipe

I love this meat pasta sauce and so do my children, particularly if I leave out the non-essential chilli and onion. It takes only 10 minutes to make and is one of our standard mid-week suppers. It has an unusual taste – a mix of rosemary with toasted sesame oil – which you never forget once you’ve tried it.

Serves 2-3

  • 1 onion, finely chopped (optional)
  • 1 tablespoon olive oil
  • 2 tablespoons toasted sesame oil
  • 1 garlic clove, chopped
  • 1 red chilli, finely chopped (optional)
  • 500g lean pork mince, or tenderloin sliced into thin strips
  • 10g sprigs of rosemary, the leaves stripped and quite finely chopped
  • 100ml hot water
  • Salt and black pepper
  • 200g pasta (penne or farfalle)
  • Freshly grated Parmesan cheese, to serve

Put your pasta water on to boil

Meanwhile, if you are using it, fry the onion in the olive oil and toasted sesame oil for a few minutes until soft. Add the garlic, chilli if you are using it, pork mince and rosemary, and cook them together quickly to brown the mince. Then add the hot water and leave to cook gently with the lid on for another 5 minutes. Add plenty of salt and black pepper.

Cook the pasta until it is al dente. Drain it and mix with the sauce. Grate over lots of Parmesan.

This recipe features on page 43 of Sarah's Garden Cookbook

rosemary and pork farfalle

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