Smoky Pulled Hock Pasta Bake
This pasta bake infused with the savory aroma of smoked hock meat, pulled apart to create a luscious and flavourful dish comforting dish.
What You Need
- 1 pack Three Aussie Farmers Bacon Hock
- 300g Fusilli pasta
- 3 garlic cloves, minced
- 1 brown onion, diced
- 400g can crushed tomatoes
- 3 Tbsp. tomato paste
- 3 Tbsp. sundried tomato pesto
- 1 red capsicum, diced
- 250g button mushrooms, thinly sliced
- ¼ cup thickened cream
- ½ cup mozzarella cheese, grated
How To Make It
- Follow instructions for our Smoked Hock Stock. Remove the hock meat and shred with two forks.
- Pre-heat fan forced oven to 180⁰C.
- Cook pasta according to pack instructions.
- In a fry-pan over med. heat sauté garlic and onion for 2 mins or until tender.
- Add hock meat, crushed tomatoes, tomato paste, tomato pesto, capsicum and mushrooms, then simmer for 5 mins.
- Add cream and stir through.
- Add cooked pasta to sauce and stir to combine.
- Pour pasta and sauce mixture into a greased baking dish and top with mozzarella.
- Place in the oven and bake for 20 mins or until golden.
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.
