Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 100g shaved ham

  3. 2 tablespoons fresh sage leaves

  4. 8 pork schnitzels (800g)

  5. 1 cup (250ml) dry white wine

  6. 1 tablespoon brown sugar

  7. 250g fettuccine

  8. 150g baby spinach leaves

  9. 1 small red onion (100g), sliced thinly

  10. 2 tablespoons finely chopped fresh chives

  11. 1 tablespoon extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Heat half of the olive oil in large frying pan; cook ham, stirring, until browned lightly. Remove from pan; cover to keep warm.

  2. Cook sage in same pan, stirring, until just wilted. Remove from pan; cover to keep warm.

  3. Heat remaining olive oil in same pan; cook pork, uncovered, until browned both sides and just cooked through. Remove from pan; cover to keep warm.

  4. Combine wine and sugar in same pan; boil, uncovered, until sauce reduces by a third.

  5. Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain, reserving ½ cup of the cooking liquid.

  6. Place pasta and reserved hot cooking liquid in large bowl with spinach, onion, chives and extra virgin olive oil; toss gently to combine. Top pasta mixture with pork, ham and sage; drizzle with sauce.


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