Pasta with ‘Pork Stuffing’ Sauce

Preparation info
  • Serves


    • Difficulty


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.


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


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.

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