
![]() Prep Time:
10 minutes |
![]() Cook Time:
25 minutes |
![]() 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.

Ingredients
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Preparation
- 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.
- 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.
- 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.