Pasta with ‘Pork Stuffing’ Sauce

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

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

Europe
United Kingdom
Side dish
England
Vegetarian

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