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Silky Pork, White Wine, Butter and Crispy Sage Pasta

SERVES 2

INGREDIENTS

160-200g dried pasta of your choice (Try a short pasta such as rigatoni mezzi or pipette) 1 tblsp olive oil 2 garlic cloves, smashed and slipped out of their skins 8-16 sage leaves (depending on size) 200g minced pork ½ teaspoon salt flakes 125ml dry white wine 50g butter 45g grated Parmigiano Reggiano or Parmesan, plus extra to serve Zest of 1 lemon

METHOD

1 Place a large saucepan of water over high heat and bring to a rapid, bubbling boil. Season the water so it's as salty as the sea. Add the pasta and cook until molto (very) al dente - it will finish cooking in the sauce. This should usually take about 10 minutes, depending on the shape and type of pasta. Turn off heat, do not drain.

2 Add the olive oil to a large frying pan over medium-high heat. When hot, throw in the garlic cloves and sage leaves. Fry for 1-2 minutes, or until the leaves have crisped up. Scoop out the leaves and set aside, leaving the garlic cloves in the pan.

3 Crumble in the pork mince, using the back of a wooden spoon to break it up. Spread the mince out in the pan and leave for 2 minutes to get some colour. Toss it around and leave it for another 2 minutes to get some more colour, shaking the pan to encourage a golden crust. Season with a pinch of salt, then pour in the wine and let it bubble up, using a wooden spoon to scrape the sticky bits from the bottom.