SAUSAGE LINGUINE
The philosophy that a little can go a long way is so important, just as this dish proves. Being able to buy small amounts of ingredients as you need them, like one sausage, is a great reason to shop at markets. Go on, do it!
Provided by Jamie Oliver
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
- Meanwhile, trim the broccolini (halving any thick stalks lengthways to make them more delicate to eat). Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Squeeze the sausage meat out of the skin into the pan, breaking it up with a wooden spoon. Once lightly golden, peel, roughly chop and add the garlic, followed by the anchovies, chilli flakes, broccolini and wine. Leave to bubble away while the pasta cooks.
- Toss the drained pasta into the sausage pan, then finely grate over the pecorino and drizzle with extra-virgin olive oil. Toss again, loosening with a little reserved cooking water, if needed, to create a light, creamy sauce. Taste and season to perfection, then serve right away.
SAUSAGE PLAIT
A step-by-step recipe for kids from CBeebies series 'i can cook'- the roll contains peppers and chilli and teaches pastry skills
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6. Grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausagemeat into a bowl (see step 1).
- Cut the pepper into small pieces with scissors. Break the egg into the cup, beat with a fork, and save 2 tbsp for glazing. Add the red pepper and remaining egg to the sausagemeat with the chilli flakes, if using, and purée. Mix well with a fork or clean hands (step 2).
- Sprinkle some flour on the work surface. Using a rolling pin, roll out the pastry into a rough square shape, about 30 x 30cm. Put the pastry on the lined baking tray (step 3).
- Now spoon the filling down the middle of the pastry in a sausage shape - leave a little gap at the top and bottom (about 3cm) (step 4).
- Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side - we cut 12 strips each side. Brush the pastry all over with most of the saved egg (step 5).
- Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden. Serve hot or cold with baked beans or salad (step 6).
Nutrition Facts : Calories 562 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium
OVEN BAKED SAUSAGE RAGU - JAMIE OLIVER
Make and share this Oven Baked Sausage Ragu - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs.
- Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart.
- Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice.
- Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.
Nutrition Facts : Calories 501, Fat 43.2, SaturatedFat 12.6, Cholesterol 65.8, Sodium 1046.4, Carbohydrate 13.2, Fiber 3.1, Sugar 6, Protein 15.9
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