Pork Fusilli

Pork Fusilli

Recipe by Elena Duggan


  • 400g Gluten Free Fusilli
  • 400g tin Cherry tomatoes
  • 250g Cherry tomatoes, fresh, quartered
  • 250g Pulled Pork
  • 1 large Brown onion sliced in crescents
  • 3 Australian garlic cloves, sliced thinly
  • 5g Fennel seeds
  • 5g Chili flakes
  • 50g Olive Oil
  • Black pepper, to taste
  • Salt, to taste
  • Pecorino Cheese, shaved, to serve
  • Parsley, finely chopped to serve


  1. Cook pasta as per packet instructions, drain and keep warm.
  2. In a medium-sized, dry fry pan on medium heat, gently toast fennel seeds and chilli flakes until fragrant or approx. 3 minutes whilst stirring constantly.
  3. Add oil and maintain medium heat.
  4. Gently fry onion and garlic until translucent and fragrant.
  5. Deglaze with tinned tomatoes, dislodging any flavour sediment.
  6. Stir through pulled pork, fresh tomatoes and season to taste.
  7. Toss through fusilli.
  8. Serve with generous shavings of pecorino and parsley.

TIP: Add some style to your kitchen with RACO Minerale frypans.

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