Name: Pasta with ‘Pork Stuffing’ Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50–75 g (2–3 oz) fresh white breadcrumbs, toasted to golden brown; 2 onions, finely chopped; 150 ml (5 fl oz) apple juice or white wine; 150 ml (5 fl oz) double cream; A squeeze of lemon juice; Grated Parmesan (optional); Salt and pepper; 1 garlic clove, crushed; 12 fresh sage leaves, chopped; A knob of butter; 450 g (1 lb) fresh or dried noodles; 150 ml (5 fl oz) Vegetable Stock (good-quality stock cubes can be used); Olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

I was going to call this a British pasta dish, but I’m not quite sure that pasta can really be called British! This is a vegetarian ‘pork stuffing’. I’ve taken the traditional onion and sage combination and a couple of additions and turned them into a sauce topped with crisp, crunchy white breadcrumbs.

Ingredients

450 g (1 lb) fresh or dried noodles
A knob of butter

Method

Melt the butter with the onions and garlic. Cook for 6–7 minutes until softened. Add the apple juice or white wine and reduce by three-quarters. Add the vegetable stock and reduce by half. Now it is time to add the double cream and simmer for a few minutes. Season with salt and pepper and add a squeeze of lemon juice to lift all the flavours. Keep warm while you cook the pasta.

Now it’s