2 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tsp dried chilli flakes
2 x 400g canned diced tomatoes
½ cup cream
1 x Riverview Roast Pork, diced (meat only)
500g dried penne pasta
½ cup loosely packed fresh basil leaves, plus extra for serving
40g parmesan, finely grated
100g grated mozzarella
200g fresh mozzarella, torn
sea salt & black pepper
Preheat the oven to 180°C. Grease a 3 litre baking dish with butter
Heat olive oil in a large frypan over medium heat and cook for 5 minutes until soft. Add garlic and chilli and cook for a further 1 minute until fragrant. Add the tomatoes and the cream, cover with a lid and gently simmer for 15 minutes. Add the pork and season with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of salted boiling water for half the cooking time on the packet. Drain pasta and stir through the sauce, basil leaves, parmesan and grated mozzarella until combined.
Transfer into prepared baking dish and bake for 15 minutes. Arrange torn fresh mozzarella over the top of the pasta and return to the oven for a further 5 minutes until cheese has completely melted. Serve topped with extra black pepper and fresh basil leaves.