Penne al sugo di maiale e acciughe

Penne with roast pork juices and anchovy sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This recipe will provide two dishes: this pasta dish, and a well-flavoured piece of pork to have cold the next day. The cold pork is delicious with any sort of salad: green, potato, green bean or, especially, fennel.


  • 1 kg/2 lb 4 oz joint of pork shoulder or belly, boned and firmly tied


Preheat the oven to 180°C/350°F/gas mark 4.

In a heavy-bottomed casserole big enough to hold the meat comfortably, heat half the butter and the oil. Add the garlic, anchovy fillets and rosemary and fry for a few minutes, mashing the anchovies with a fork.

Add the pork a