This pasta bake infused with the savory aroma of smoked hock meat, pulled apart to create a luscious and flavourful dish comforting dish.
3 hrs 30 mins
4
Easy
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.
