Sausage & fennel pasta

Name: Sausage & fennel pasta
Total time: 30 min
Yield: 6
Ingredients: 4 spring onions; 1 carrot; 1 stick of celery; 1–2 fresh red chillies; 6 higher-welfare sausages (approx. 400g); 1 heaped teaspoon fennel seeds; 1 teaspoon dried oregano; olive oil; 500 g dried penne; 4 cloves of garlic; 4 tablespoons balsamic vinegar; 1 x 400 g tin of chopped tomatoes; a few sprigs of Greek basil or regular basil; Parmesan cheese for grating

Otherwise known as pregnant Jools' pasta

“A simply tasty pasta combining sausage, chilli and fennel – everything Jools was craving when she was pregnant with Buddy – a firm favourite in the Oliver household. ”

Serves 6

Cooks In30 minutes

DifficultyNot too tricky

Jamie's 30-Minute Meals Sausage

Nutrition per serving

Calories 502 25%
Fat 17.2g 25%
Saturates 5.2g 26%
Sugars 6.3g 7%
Salt 1.05g 18%
Protein 22.8g 46%
Carbs 68.3g 26%
Fibre 3.7g -

Of an adult's reference intake

Jamie's 30-Minute Meals

By Jamie Oliver

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Ingredients

4 spring onions
1 carrot
1 stick of celery
1–2 fresh red chillies
6 higher-welfare sausages , (approx. 400g)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano
olive oil
500 g dried penne
4 cloves of garlic
4 tablespoons balsamic vinegar
1 x 400 g tin of chopped tomatoes
a few sprigs of Greek basil , or regular basil
Parmesan cheese , for grating

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Jamie's 30-Minute Meals

By Jamie Oliver

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Method

Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into a large frying pan on a high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs.
Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the Parmesan for grating over. Scatter over a few basil leaves.