Pork and Fennel Pappardelle with Garlic Crumb

Steps

1. a large pot of salted water to the boil.
2. In a small bowl, combine all garlic crumb ingredients with a drizzle of olive oil.
3. Heat a medium fry-pan on medium-high heat and cook crumb for about 3 minutes, or until golden. Stir occasionally, taking care not to burn. Remove from pan and set aside. Wipe pan clean with a paper towel.
4. Return pan to high heat with a drizzle of oil. Cook pork and fennel sausage grind for 3–4 minutes, breaking up with a wooden spoon as it cooks. Add onion, fennel and carrot and cook a further 3–4 minutes until softened, stirring regularly.
5. Stir through tomato paste and cook for 1 minute. Add canned tomatoes and stock, reduce heat to low-medium and simmer until sauce is reduced, 7–8 minutes. Season to taste with salt and pepper and toss through rocket.
6. While sauce is cooking, shake pappardelle to separate strands. Cook in pot of boiling water for 3–4 minutes, until just tender. Drain, return to pot and drizzle with a little olive oil to prevent sticking.
7. Place pappardelle in bowls and spoon over pork and fennel sauce. Sprinkle over garlic crumb and garnish with basil.