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Porchetta Pasta with Caramelized Fennel and Broccoli(ini)

04 Feb, 2025 285
Porchetta Pasta with Sedani
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Prep Time:
10 minutes
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Cook Time:
25 minutes
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Serves:
3-4

About the recipe

My favorite thing about preparing this dish (I only cooked 1/3 of the loaf) is that I use the leftovers for days for sandwiches, pizza and calzone, and of course pasta. I figure I can get 30 or so meals from one 5 LB porchetta. Grandma would be proud of this frugality.

Porchetta pasta with carmelized fennel and broccolini

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/3 pound porchetta, roasted pork or ham, cubed
  • 1 fennel bulb, quartered, cored and thinly sliced
  • ½ small onion, thinly sliced
  • 1/4 cup dry white wine
  • 2 cups, broccoli or broccolini diced into smallish pieces
  • 1 pound dried Etto pasta
  • 1/4 cup tomato crushed or passata
  • Grated sharp provolone cheese, for garnish
  • Kosher salt
Sedani pasta box
Sedani pasta box
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Preparation

  1. In large skillet or wok over medium high heat, warm olive oil. Add cubed porchetta and cook until heated through and beginning to brown, about 7-8 minutes. Remove porchetta with a slotted spoon and set aside. In remaining oil, cook fennel until beginning to brown and caramelize. Add onion and stir until softened, add the broccoli. Deglaze pan with white wine. Add tomato sauce and reserved porchetta, scraping up any browned bits. Simmer on low heat until the pasta is ready.
  2. Meanwhile, in large pot bring 4 quarts water to a boil and add 1-2 tablespoons salt. Cook pasta to al dente according to package directions. Drain pasta, reserving about ½ cup starchy pasta water.
  3. Add pasta to skillet with the sauce and toss to coat. Add pasta water as needed to create a creamy, cohesive sauce. Divide among warm bowls and top with cheese.

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Etto Pasta