Fennel saugage and olive pasta

This dish brings together some of our favourite italian pantry staples in one deeply satisfying, flavour-packed bowl. Think: golden, crispy-edged pork mince with toasted fennel, briny pops of olive, buttery peas, and a hit of lemon to keep it all feeling light. The egg spaghetti holds onto the sauce just enough, and the whole thing is brought together with heaps of good cheese and fresh herbs. It’s easy, bold, and beautifully balanced — perfect for a quick but elevated weeknight supper.

Serves 4

Ingredients

• 500g Boschendal egg spaghetti

• 300g Boschendal pork mince

• 1 tsp ground toasted fennel seeds

• 60g pitted Boschendal olives, roughly chopped

• 100g grated Pecorino or Parmesan (plus extra for serving)

• 20g fresh basil, torn

• 10g fresh sage leaves

• 100g olive oil

• 1 tbsp butter

• Zest and juice of 1 lemon

• 100g peas (fresh or frozen)

• Splash of white wine

• Salt & black pepper
  
  

Method

1. Cook the Pasta
   Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Reserve about a cup of pasta water before draining.

2. Brown the Pork
   In a wide pan over medium-high heat, add the butter and allow it to foam. Add the pork mince and break it up with a wooden spoon. Cook until it starts to brown and catch some colour — don’t rush this step, it builds flavour.

3. Deglaze and Build Flavour
   Add a splash of white wine to the pan to deglaze, scraping up any golden bits from the bottom. Stir in the ground fennel seeds and cook for another minute.

4. Add the Good Stuff
   Pour in the olive oil, then add the sage leaves, chopped olives, and peas. Let it sizzle gently for 2–3 minutes so the sage crisps slightly and the peas warm through.

5. Bring it Together
   Add the drained pasta directly to the pan, along with the lemon zest and juice. Start with 100ml of reserved pasta water and toss everything together over low heat.

6. Finish the Sauce
   Gradually add in the grated cheese, tossing or stirring continuously to emulsify it into a glossy sauce. If it feels too tight, add a splash more pasta water. Taste and season with salt and freshly cracked black pepper.

7. Serve
   Toss in the fresh basil just before serving. Plate up with a final grating of cheese and a drizzle of olive oil if you like.