Ben Williamson’s Comforting Orecchiette With Pork And Fennel Recipe
All day, anyday
By Natalie McGowan | 3rd June 2025Ben Williamson – a founding director and executive chef at Anyday Hospitality (Agnes, Biànca, hôntô, sAme sAme) – shares his go-to, nourishing pasta dish that’s become a staple in his household.
“Sweet, tender pork perfectly balanced by bitter greens, while a dash of soy sauce and a hint of fish sauce (the ‘secret’ ingredients) add a depth of umami. Comforting and complex, this pasta is perfect for those cooler evenings” – Ben
BEN WILLIAMSON’S ORECCHIETTE WITH PORK AND FENNEL SAUSAGE
Serves 4
Ingredients
100g olive oil 1 brown onion 4-5 cloves of garlic 1 teaspoon of fennel seeds 5g dried porcini 4-5 anchovy fillets 2 sprigs of rosemary 1 bunch of cime di rapa / turnip tops / Italian chicory 6 pieces (1 packet) Italian-style pork and fennel sausages 200ml dry white wine 100g unsalted butter 50g freshly grated Pecorino 100g freshly grated Parmigiano Reggiano 500g orecchiette pasta
To taste:
Salt Cracked black pepper Fish sauce Soy sauce
Method:
1. Crush garlic into a paste.
2. Finely slice the onion.
3. Remove the skin from the sausages
4. In a sauté pan, heat the olive oil and add the sausages in batches, breaking them into small pieces to ensure each piece caramelises well over medium heat (8−10 minutes).
5. Place sausages, along with any liquid from the pan, into a bowl and set aside.
6. On low heat, add olive oil into a large pot or deep skillet and add the onions, garlic, and fennel seeds. Cover with a lid for 20-30 minutes, stirring occasionally every 8-10 minutes. By putting the lid on the pot, the onions will sweeten instead of caramelising. Keep the heat low – don’t rush the onions!
7. Soak the porcini in boiling water for about 5-10 minutes. Drain the porcini and save the water. Set water to the side.
8. Add anchovies and porcini and sauté for 3 minutes. Add white wine to the pot and deglaze.
9. Add sausages to the pot, followed by the porcini water.
10. Add rosemary to the pot and allow the mixture to simmer, stirring occasionally.
11. Boil water for the pasta. Don’t salt the water for the pasta; add the salt into the actual dish at the end.
12. Once the water is boiling, cook the pasta until just before al dente. Save the pasta water. Don’t cook the pasta too much at this stage, because it will continue to soften once combined with the sauce and other ingredients.
13. Prep the greens by removing the leaves from the stems. Remove the rosemary from the sauce.
14. Stir in the pasta. The consistency of the sauce should be soupy and not too thick. If it is too dry, add more pasta water to rectify.
15. Taste and add in the fish sauce and soy sauce if necessary. These are the “secret ingredients” for this dish and will add depth of flavour, aka bring out more umami.
16. Add the greens and mix well.
17. Fold in the cheese and butter. If the mixture is getting too dry, take the pan off the heat and add more pasta water.
18. Add in the cracked black pepper. Taste and see if any more soy or fish sauce or salt is required.
19. Add a splash of fresh white wine to the pot just before serving and stir.
20. Plate and finish with a scattering of Parmesan. If desired, garnish with red chilli flakes or chopped toasted walnuts.
