Pork and mushroom pasta

ingredients

• Pork and mushroom pasta

  • 1 Turkish bread roll, cut into 1 cm cubes
  • 250 gram sliced into 3mm-length batons NZ Pork spare ribs
  • 2 tablespoon olive oil, plus 1 tablespoon extra
  • 375 gram packet fettuccine pasta
  • 200 gram chopped mushrooms
  • 1/3 cup sweet marsala
  • 1/2 cup chicken stock
  • 1/4 cup currants
  • 2 teaspoon thyme leaves

method

• Pork and mushroom pasta

  • 1

    Preheat oven to hot, 200°C. Line an oven tray with baking paper.

  • 2

    Arrange croutons and pork in single layer on tray. Drizzle with oil and season to taste. Bake 10-12 minutes, until crisp.

  • 3

    Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well, return to pan.

  • 4

    Heat extra oil in a large frying pan on medium. Fry mushrooms 3-4 minutes, until golden. Add marsala to pan and cook, stirring, 1 minute, until reduced by half.Add stock and bring to simmer. Cook 2-3 minutes, until reduced by half. Stir in currants and thyme.

  • 5

    Add to pasta with croutons and pork pieces, tossing well. Season to taste. Serve with salad, if liked.