Fed By Freda

SAUSAGE & BURRATA 👌

200 g of pork and fennel Italian sausages
200 g of pork mince
One large onion sliced
Three cloves of garlic, minced
Half a cup of white wine
1 teaspoon of fresh thyme finally chop
2 tablespoons of tomato paste
One jar of tomato passata
Half a cup of cream
500 g of paccheri pasta
Fresh burrata to taste
Parmigiano regianno
Chilli flakes
Remove the pork and fennel mixture from the sausages add into a bowl with your pork mince and mix well. Roll into tiny belly meatballs.
Meanwhile, add your sliced onions and garlic to your pan with some olive oil and k**b of butter. Let that reduce until quite soft but not too coloured. Add your white wine to so yummy deglaze and let that reduce. Next add your tomato paste and cook that out for a couple of minutes. Pop in your tomato purée and a couple of bay leaves and some thyme.
Cook for around 20-30 minutes. Season with salt and pepper.
Meanwhile, boil a large pot of water add salt and cook your pasta until al dente.
Add your little meatballs to your sauce and cook for around 10 minutes.
Once your pasta is cooked add to the pan with some cream and reserved pasta water.
Sprinkle with chilli flakes and parmigiano off the heat.
Plate up and top with Baby burrata and serve.

ENJOY 🇮🇹🌶️♥️

Anthony’s spaghetti 🍝

INGREDIENTS

3 tablespoons EVO
3 to 4 cloves of garlic crushed
A splash of white wine
2 punnets of cherry tomatoes halved
1 large tablespoon of tomato paste
Half a bunch of basil
3/4 of a cup of grated parmigiano
3/4 cup of cream
400 grams spaghetti
Salt and cracked pepper

Cook spaghetti and plenty of boiling water. In the meantime, heat olive oil in a large sautéed pan add garlic and Cook chill golden add cherry tomatoes give them a toss and then add your tomato paste, salt and pepper and white wine. Let that reduce for a little bit and add your cream and your basil. Once your spaghetti has cooked al dente add to your pan along with a little bit of pasta Water if needed to coat the pasta lusciously. Taste and season accordingly.

What shall I share next week? ♥️

When this s a pivot and you nail it!

PRAWN & PORK PASTA

3 cloves garlic finely chopped
4 tablespoons chopped parsley
3 tablespoons olive oil
1 red chilli 🌶️ chopped
Handful of prawns chopped
200 grams pork mince
1/2 cup white wine
4 anchovy fillets
40 grams butter
2-4 tablespoons cream
500 grams spaghetti

sauté your garlic in olive oil add the chilies and the chopped parsley and prawns. Give them a couple of minutes and take the prawns out. Add your pork mince and just give it a nice little toss add in some white wine and let that reduce.
Meanwhile cook your pasta in plenty of salted boiling water until al dente. Drain your pasta reserving some of your pasta water. Drain and add to your pan and toss it all together.
Add in a splash of cream and some pasta water to emulsify into a luscious sauce.
A few grinds of black pepper and voila! Dinner is sorted

I can’t express my absolute grief on the loss of my beautiful mother in law who treated me like a daughter from the moment we met! My heart hurts so much 😭
I will never ever forget you. You are now with your beloved husband. May you rest in eternal peace in gods arms. 🤍🤍🤍

All the beautiful colours of spring to feast your eyes on… your bellies will thank you! 💗💗💗

Still swooning over this set up for 🩵 Helen you are amazing! I so enjoyed collaborating with you 🥂
Brunch goals👌

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