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Jamie Oliver's Spicy Sausage Pasta

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 7258 times

Ingredients:

Metric Imperial

2 tbsp(s) crushed fennel seeds

2 dried chillies, crumbled

1 tbsp(s) olive oil

500 gm(s) good-quality coarse Italian or other high-quality sausages

1 tbsp(s) dried oregano

1 gm(s) glass white wine

Zest and juice of a lemon

400 gm(s) pasta

2 knobs of butter

handful grated parmesan, plus extra for serving

1 bunch(es) parsley, chopped

Hearty, spicy sausage pasta.

Posted by: Dolly on 09 July 2008

Click here to view Dolly's Cookery Book

Cooking Steps:

irections:
Bash up the fennel seeds and chillies in a pestle and mortar 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.