Proper blokes' sausage fusilli

sausage pasta

Serves 6

  • 2 dried red chillies

  • 2 heaped teaspoons fennel seeds

  • olive oil

  • 600 g quality coarse Italian sausages, Cumberland sausages or higher-welfare pork mince

  • 1 tablespoon dried oregano

  • 250 ml white wine

  • zest and juice of 1 lemon

  • 500 g fusilli or penne

  • sea salt

  • freshly ground black pepper

  • 20 g Parmesan cheese, plus extra for serving

  • ½ a bunch of fresh flat-leaf parsley

This is a real blokey, gutsy yet simple pasta dish – but saying that, it's a real crowd-pleaser, whoever I'm making it for. I will even go so far as to say that this is one of my top ten pasta dishes!



1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.



2. 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.



3. 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.



4. Stir in the oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice, then turn the heat down to low.



5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.



6. 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.



7. 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.



Nutritional Information

Proper blokes' sausage fusilli

Meaty, simple and absolutely lovely

More Dinner Party recipes >
0 foodies cooked this
This delicious sausage pasta is one of my all-time favourites – and the ladies tend to love it too!
Serves 6
30m
Super easy
Method

This is a real blokey, gutsy yet simple pasta dish – but saying that, it's a real crowd-pleaser, whoever I'm making it for. I will even go so far as to say that this is one of my top ten pasta dishes!

1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.

2. 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.

3. 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.

4. Stir in the oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice, then turn the heat down to low.

5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.

6. 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.

7. 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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 459
    23%
  • Carbs 35.8g
    14%
  • Sugar 2.2g 2%
  • Fat 21.8g 31%
  • Saturates 7.2g 36%
  • Protein 23.1g 51%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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