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Proper blokes’ sausage fusilli
© David Loftus

proper blokes’ sausage fusilli
servings
4
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method


This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavor that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap sausages it just won’t work.

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.

ingredients


• 2 heaped teaspoons fennel seeds

• 2 dried red chillies,
crumbled

• olive oil

• 1lb 6oz good-quality
coarse Italian or other
high-quality sausages

• 1 tablespoon dried oregano a wineglass of white wine zest and juice of 1 lemon

• 1lb 2oz 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

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1. by Chris on Thu 12 Apr 2012 @ 17:09

This is probably my favorite meal of all time....it's that good!

2. by liam on Wed 01 Feb 2012 @ 13:22

how long does this dish take to prepare and cook as i am making it for my GCSE food tech course work tomorrow

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