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Italian Recipes
Pork, Fennel & Olive Fettuccine with Tomato Sugo

Pork, Fennel & Olive Fettuccine with Tomato Sugo

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This delicious speedy dinner features a mouth-watering tomato sugo sauce with pork, fennel and olive, tossed through fresh fettuccine.

Allergens:EggGlutenSulphitesMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

pork mince

1 packet

kalamata olives

1 sachet

fennel seeds

(May be presentGluten)

1 sachet

Italian herbs

1 sachet

garlic & herb seasoning

1 sachet

tomato paste

1 tub

tomato sugo

1 packet

egg fettuccine

(ContainsEgg, Gluten)

1 unit

cucumber

1 unit

tomato

1 bag

mixed salad leaves

1 tub

mustard cider dressing

(ContainsSulphites)

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 bunch

parsley

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3500 kJ
Fat27.5 g
of which saturates7.8 g
Carbohydrate91.4 g
of which sugars15 g
Protein46.5 g
Sodium1620 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Heat a frying pan over a high heat with olive oil. Add pork, olives and a pinch of fennel seeds (optional) and cook until browned, 4 mins. Add Italian herbs, garlic & herb seasoning and tomato paste and stir to combine. Add tomato sugo and stir through until heated. Season.

2

When kettle boils, pour water into a medium saucepan over a high heat. Return to the boil, add fettuccine and cook until al dente, 3 mins. Using tongs, add fettuccine to frying pan with a dash of pasta water and toss.

3

Chop cucumber and tomato. Add to a bowl with mixed salad leaves and dressing. Toss and season. Divide pasta between bowls and top with Parmesan and parsley. Serve with salad.