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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.


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

Preparation Time15 minutes
Cooking difficultyLevel 1
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


1 unit


1 bag

mixed salad leaves

1 tub

mustard cider dressing


1 packet

shaved Parmesan cheese


1 bunch


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.