Proper Blokes Sausage Pasta Food

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SPICY SAUSAGE FUSILLI



Spicy sausage fusilli image

This delicious sausage pasta is one of my all-time favourites - and I know you'll love it too!

Provided by Jamie Oliver

Categories     Mains     Cook with Jamie     Dinner Party     British     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 10

2 dried red chillies
2 heaped teaspoons fennel seeds
olive oil
600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince
1 tablespoon dried oregano
250 ml white wine
1 lemon
500 g fusilli or penne
20 g Parmesan cheese, plus extra for serving
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

  • Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
  • Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly, then push it down once more so it resembles coarse mince.
  • Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
  • Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.
  • Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
  • When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.
  • Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
  • Jamie's top tip Remember to buy the best sausages you can afford - if you get cheap, dodgy sausages it just won't work.

Nutrition Facts : Calories 459 calories, Fat 21.8 g fat, SaturatedFat 7.2 g saturated fat, Protein 23.1 g protein, Carbohydrate 35.8 g carbohydrate, Sugar 2.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PROPER BLOKES' SAUSAGE FUSILLI



Proper Blokes' Sausage Fusilli image

Provided by Jamie Oliver

Categories     Pasta     Christmas     Parmesan     Sausage     Hot Pepper     White Wine     Fall     Winter

Yield Makes 4 servings

Number Of Ingredients 12

2 heaped teaspoons fennel seeds
2 dried red chillies, crumbled
Olive oil
1 pound 6 ounces good-quality coarse Italian or other high-quality sausage
1 tablespoon dried oregano
A wineglass of white wine
zest and juice of 1 lemon
1 pound 2 ounces good-quality fusilli or penne
sea salt and freshly ground black pepper
a couple of knobs of butter
a handful of freshly grated Parmesan cheese, plus extra for serving
a small bunch of fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Bash up the fennel seeds and chillies in a pestle and mortar or Flavor Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to color and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
  • Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the package instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavors then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.

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