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Pasture Raised Pork, Tomato and Stracciatella Pasta

Our Food Production Manager, Greg creates a deliciously simple mid week meal featuring our Natural Pork Sausages and topped with Stracciatella.

Greg is a trade qualified chef who has been working in the hospitality industry locally and overseas for almost two decades. He has a love and passion for regenerative food.


Serves 4

  • 1 pack Pork Sausages
  • 500g Cherry Truss Tomatoes
  • La Delizia Latticini Stacciatella
  • 1 onion, diced
  • 1 clove of garlic, crushed
  • Chilli Flakes
  • Salt and Pepper
  • Rocket
  • Parsley, diced
  • Olive Oil
  • 1/4 cup white wine or verjuice
  • 400-500g Pasta of choice (Greg used spaghetti)


  1. Remove casing of sausages and break apart.
  2. Cook sausage meat on high heat to get caramelisation started.
  3. Note from Greg: Make sure the pork sausage is left on one side for as long as possible to ensure you get more flavour in the meat and caramelisation.
  4. Add a pinch of chilli, and add onion and garlic and cook for 1-2 minutes.
  5. Add salt and pepper to taste.
  6. Turn heat down to avoid bringing onion and garlic.
  7. Add cherry tomatoes and cook for about about 45 seconds. Then add white wine to deglaze.
  8. Add warmed cooked pasta to the pan. Turn off the heat and add rocket, chopped parsley and a splash of olive oil. Combine and serve.
  9. Add generous dollop of Stacciatella, and serve.

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