500g pork and fennel meatballs or 6 Italian style sausages, roughly chopped
1 tbsp. olive oil
1 tsp. fennel seeds, toasted
350g tagliatelle pasta
3 tbsp. chopped fresh dill
Salt and pepper, to taste
For New York Pasta Sauce – combine the following -
100g cream cheese
1 ½ tbsp. MasterFoods™ American Mustard
1 tbsp. MasterFoods™ Tomato Sauce
Boil pasta according to manufacturer’s instructions.
Meanwhile, heat frying pan over a medium heat. Add olive oil, cook meatballs for 10 to 15 minutes until golden brown and cooked through.
Add fennel seeds and stir through.
Add pasta to the pan along with a few tablespoons of pasta water and toss to combine.
Turn the heat off and add the New York Pasta Sauce mix so it coats everything evenly and heats through gently.
Season with a liberal amount of cracked black pepper and serve in bowls garnished with fresh dill.
Add lemon zest and a squeeze of juice for extra brightness.
Serve with sweet gherkins on the side for that extra crunch.
For a crunchy and textural pangrattato, add toasted panko crumbs mixed with MasterFoods™ Italian Herbs, parmesan cheese and lemon zest.
For a little heat, add some MasterFoods™ Chilli Sprinkle.