1 x Riverview Farms Pork Roast, diced (meat only)
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
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
- 1
Preheat the oven to 180°C. Grease a 3 litre baking dish with butter
- 2
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.
- 3
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.
- 4
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.
