Toulouse Pork Fettuccine with Garlic Crumb

Toulouse Pork Fettuccine with Garlic Crumb

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 20, 2016.
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Quick, simple and tasty midweek pasta!

Ingredients

GARLIC CRUMB

  • 1 cup panko breadcrumbs
  • 2–3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon salt

TOULOUSE PORK FETTUCCINE

  • 600g Toulouse sausage grind
  • 1 brown onion, grated or finely diced
  • 1/4 green cabbage, chopped until you have about 3 cups worth
  • 2 carrots, grated
  • 2 tablespoons tomato paste
  • 1 can chopped tomatoes
  • 1 1/2 cups chicken stock
  • 500g fettuccine pasta

TO SERVE

  • 2 tablespoons chopped basil

Steps

  1. a large pot of salted water to the boil. Place a lid on to speed up this process
  2. In a bowl, combine all garlic crumb ingredients together. Heat a fry-pan on mediumhigh heat and cook for about 3 minutes or until golden, stirring occasionally to prevent burning. Set aside, then wipe pan clean with a paper towel.
  3. Return pan to high heat. Add a drizzle of olive oil and cook sausage grind for 3–4 minutes, breaking up with a spoon. Add onion, cabbage and carrots and cook for 3–4 minutes, stirring. Stir through tomato paste and cook for 1 minute. Add tomatoes and stock, and simmer for 7–8 minutes. Season with pepper.
  4. While sauce is cooking, cook fettuccine in pot of boiling water for 8–10 minutes until just tender. Drain, return to pot and drizzle with a little olive oil to prevent sticking.
  5. Place fettucine in bowls and spoon over Toulouse pork sauce. Sprinkle over garlic crumb and basil.

Nutritional Information

Energy 3011 kj
720 kcal
Protein 41.6g
Carbohydrate 88.1g
Fat 20.9g