This creamy Italian pork pasta is the perfect balance of rich, savoury flavour and comforting creaminess. Tender pork mince is simmered with garlic, Italian herbs, and a touch of cream to create a sauce that clings beautifully to the pasta. It’s an easy, one-pan dinner that feels indulgent but comes together in under an hour – perfect for busy evenings or a cosy weekend meal.
The end result is a creamy yet light pork pasta dish that has Italian-inspired flavours, including fennel, chilli flakes, herbs, garlic and parmesan - it's a favourite in our house!
Tips
- Optional variations:
- Add mushrooms, spinach or sun-dried tomatoes for extra flavour and colour.
- Swap the cream for crème fraiche or mascarpone for a lighter twist.
- This creamy Italian pork pasta recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Short shapes like conchiglie, penne, rigatoni, or fusilli work perfectly to hold the creamy sauce.
Yes - use Greek yogurt, crème fraiche, mascarpone or even evaporated milk for a lighter version.
Yes - reheat gently with a splash of milk or stock to loosen the sauce, if needed.
Yes - chicken or turkey mince will both work well in this recipe.
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HOW TO MAKE THIS CREAMY ITALIAN PORK PASTA
Ingredients
- 500g pork mince
- 2 tsp fennel seeds, roughly ground using a pestle and mortar
- 1 tsp chilli flakes
- 1.5 tbsp olive oil
- 1 onion (approx. 150g to 200g), finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp Italian seasoning
- 180g smoked bacon lardons
- 150ml chicken stock
- 400g tin chopped tomatoes
- 300g dried conchiglie pasta
- 150ml double cream (I use Elmlea to reduce calories!)
- 15g parmesan cheese, grated, plus extra to garnish
- salt and freshly ground black pepper
- 1 tbsp fresh flat leaf parsley, roughly chopped, to garnish
Instructions
- Place the pork mince into a bowl along with the ground fennel seeds and chilli flakes. Mix well to ensure they’re well combined and set aside.
- Heat the oil in a large saucepan over a high heat. Add the onion, garlic, Italian seasoning and bacon lardons, and cook, stirring frequently, for 5 to 6 minutes until the onion has softened. Scatter over the pork mixture, and cook, breaking up the meat with a wooden spoon, for 4 to 5 minutes until the meat has broken down and begins to brown. Stir in the stock and tin of tomatoes and bring to the boil.
- Reduce the heat to medium low and simmer for 25 minutes until the meat has cooked and the sauce has thickened.
- Once the pork has been simmering for 15 minutes, cook the pasta for a minute less than the packet instructions.
- Stir the cream and grated parmesan cheese into the pork mixture and simmer gently for 1 minute. Check the seasoning and add salt and freshly ground black pepper, to taste.
- When the pasta is cooked, drain well and stir it into the pork mixture. Finish cooking the pasta in the sauce over a low heat for 2 minutes. Serve the pasta straight from the pan or tip it into a large serving bowl. Garnish with extra parmesan, chopped parsley and freshly ground black pepper.
Serving Suggestions
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Creamy Italian Pork Pasta
Equipment
Ingredients
- 500 g (1.1 lb) pork mince
- 2 tsp fennel seeds roughly ground using a pestle and mortar
- 1 tsp chilli flakes
- 1.5 tbsp olive oil
- 1 onion (approx. 150g to 200g) finely chopped
- 2 cloves garlic finely chopped
- 2 tsp Italian seasoning
- 180 g (6.3 oz) smoked bacon lardons
- 150 ml (½ cup) chicken stock
- 400 g (14.1 oz) tin chopped tomatoes
- 300 g (0.7 lb) dried conchiglie pasta
- 150 ml (½ cup) double cream (I use Elmlea to reduce calories!)
- 15 g (0.5 oz) parmesan cheese grated, plus extra to garnish
- salt and freshly ground black pepper
- 1 tbsp fresh flat leaf parsley roughly chopped, to garnish
Instructions
- Place the pork mince into a bowl along with the ground fennel seeds and chilli flakes. Mix well to ensure they’re well combined and set aside.
- Heat the oil in a large saucepan over a high heat. Add the onion, garlic, Italian seasoning and bacon lardons, and cook, stirring frequently, for 5 to 6 minutes until the onion has softened. Scatter over the pork mixture, and cook, breaking up the meat with a wooden spoon, for 4 to 5 minutes until the meat has broken down and begins to brown. Stir in the stock and tin of tomatoes and bring to the boil.
- Reduce the heat to medium low and simmer for 25 minutes until the meat has cooked and the sauce has thickened.
- Once the pork has been simmering for 15 minutes, cook the pasta for a minute less than the packet instructions.
- Stir the cream and grated parmesan cheese into the pork mixture and simmer gently for 1 minute. Check the seasoning and add salt and freshly ground black pepper, to taste.
- When the pasta is cooked, drain well and stir it into the pork mixture. Finish cooking the pasta in the sauce over a low heat for 2 minutes. Serve the pasta straight from the pan or tip it into a large serving bowl. Garnish with extra parmesan, chopped parsley and freshly ground black pepper.
Notes
- Optional variations:
- Add mushrooms, spinach or sun-dried tomatoes for extra flavour and colour.
- Swap the cream for crème fraiche or mascarpone for a lighter twist.
- This creamy Italian pork pasta recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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