US

You are here: home  >  recipes  >  pork

pork
1
proper blokes' sausage fusilli
© David Loftus

proper blokes' sausage fusilli
servings
4
printBtn convertBtn

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, dodgy 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 packet 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.


• from Cook With Jamie

ingredients


• 2 heaped teaspoons fennel seeds
• 2 dried red chillies, crumbled
• olive oil
• 600g good-quality coarse Italian or Cumberland sausages
• 1 tablespoon dried oregano
• a wineglass of white wine
• zest and juice of 1 lemon
• 500g 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

share this page

Share
Pin It
tried this recipe or a similar one? share your tips...
1. by Jill on Wed 11 Apr 2012 @ 15:44

I have made this recipe numerous times now because my family love it !! so easy with just enough of a kick. I would recommend it.ansmocul side

2. by Yaz on Tue 10 Jan 2012 @ 15:33

Husband made this last night - WOW! Simple ingredients, fabulous taste! Will definitely make again, and looking forward to leftovers tonight : )

3. by Lawrence on Wed 23 Nov 2011 @ 19:38

INCREDIBLE! Seriously I very rarely find the time to comment in places like this. DO THIS recipe. If you are a spice head like me double the chili ;-) Ladies if you want a simple meal that will wow wow your guys - this is it! Superb Jamie another 10/10.

4. by Mr Nix on Tue 11 Oct 2011 @ 08:53

This a great dish, I made it with Italian pork and fennel sausage.

5. by Anke on Sun 07 Aug 2011 @ 22:41

We had a storecupboard dinner tonight which was lovely, although the cupboard was nearly empty so we had to improvise.<br /> 1/2 bottle of rose, lincolnshire sausages, some veggie stock, fennel, onions, garlic and onion seeds - TICK. Yummy!

6. by Dan on Thu 04 Aug 2011 @ 13:31

Can you let me know if we can use red wine instead of white in this recipe?

7. by kathryn on Sun 12 Jun 2011 @ 14:23

Absolutely delicious and easy to follow. Most of the ingredients were in my cupboard. Thanks Jamie!

8. by MummyJoJo on Sat 09 Apr 2011 @ 15:34

LOVE this - it's one of our family faves! Works well with chili infused sausages and you can then omit the chillies.<br />

9. by Corlia on Mon 04 Apr 2011 @ 09:59

Life saver... I was out of ideas for supper... guess what we are having tonight?<br />

10. by aprilks on Tue 21 Dec 2010 @ 20:02

This recipe is fantastic! I've made it several times when having company over, and everyone loves it. It is a very comforating dish. Admittedly, I have completely omitted the fennel seeds. But this is one of my 'go-to' dishes!

11. by julie on Sat 18 Dec 2010 @ 21:09

i think this is my favorite thing to cook and make, ever. hands down the tastiest pasta. it's delicious when you make it, delicious as leftovers, delicious hot or cold. delicious, period.

12. by Pete on Thu 25 Mar 2010 @ 16:35

Can anyone suggest a "coarse Italian sausage" that works well in this recipe - I always use cumberland sausages and love the recipe, but would like to have a go with Italian Sausage!

13. by ranijade on Wed 06 Jan 2010 @ 04:08

We made this lastnight after finding it in my Cooking with Jamie book I got from xmas. We have a freezer half full with homemade italian snags so it seemed worth a try. I can't say I was too excited about the idea of a dish that ultimatly was just meat n pasta.. But it was great!! lovely bootload of flavors and a nice kick to it. I also was proud to say I had everything at home to cook it including homegrown lemons & dried chillis.
Thanks a bunch Jamie, you rock!
ps we are going to try some different versions to try and get a but saucy...

14. by Eloise Dalgliesh on Mon 02 Nov 2009 @ 14:04

BEST DINNER EVER!!!
THE SPICYER THE BETTER!!
LOVE LOVE LOVE IT

15. by Angelita on Mon 19 Oct 2009 @ 20:10

Jamie, great recipe. I did a survey recently and was asked who my favorite chefs were and you were most definitely on that list! when asked why, I told them that your clean approach to food was at the top of my list as to why. This dish is one of those types of dishes, your using good quality ingredients, nothing fussy, just good food!

Oliver, there's a product on the market (in the US), from Morningstar, it's called "meat crumbles", it's a soy product that they've made to look and taste like ground meat and theres also "sausage crumbles", same concept, taste's just like sausage and it's pretty good!.

16. by Dickiegirl on Wed 07 Oct 2009 @ 11:59

Another triumph! So cheap and easy to make, yet so delicious! An excellent quick after work supper. Thanks Jamie!

17. by Oliver on Wed 24 Jun 2009 @ 20:58

Has anyone an idea whether there is a vegetarian alternative for the sausage?

18. by chumley on Wed 10 Jun 2009 @ 23:09

tried this the other day, I needs abit more perfection on my part but even so it was a great meal. The wife really enjoyed it and the 2 daughters 2 & 5 cleared their plates. will def be cooking again

19. by John from San Diego on Thu 04 Jun 2009 @ 00:34

Hey Jamie.
Great dish! I found it in Cook with Jamie and tried it. Over the top! I have made it as a side course and, best, a main dish. Raves all aound. I am Italian, (Neapolitan and Sicilian) and this is the best pasta with or without gravy, (sauce). I do give you the credit, even to my very picky family. Your Italian cooking experiences serve you well. Graze for this one.

20. by Donna Clarke on Thu 26 Mar 2009 @ 13:56

This is one of my favorites and we have cookin it for a while, out of his cook with janie book it's lovely and also for girls lol

21. by tim on Mon 23 Mar 2009 @ 18:19

This dish is awsome!. I have made this several times, and it keeps getting better. You can experiment with different types of sausages, as long as their good quality, and if you slice the sausages lengthwise just before you add them, it will make it a little easier.

Thank's Jamie.

22. by Meg on Fri 20 Feb 2009 @ 19:40

My husband made this for me, and it is delicious. I have to say I was quite concerned when he told me you don't drain the excess fat from the sausage. But...all things in moderation, right? I will run an extra mile for this!! Its worth it to have as a treat every once in a while.

23. by Matt on Thu 29 Jan 2009 @ 19:02

Well excited to make this! Skinning the sausages was a PITA but hopefully it will be worth it.

24. by Karen on Thu 22 Jan 2009 @ 15:28

My friend made this for me and it was delicious!!
So simple and so so tasty
I can't wait to have it again, it's my number 1 pasta dish - fab!

25. by Maarten on Tue 20 Jan 2009 @ 17:50

I've made this dish cause there were several positive comments, but I'm disappointed. Various unique flavours, but the whole picture wasn't that good.
Maarten

26. by albert on Sun 28 Dec 2008 @ 01:21

ik zie foto.s en maak ze . weet wel wat de smaak wat erbij hoord . dit is het gevoel die ik heb en ben niet zuinig bedref de kruiden wat je maak maak ik duss
ze zeggen dat ik fotografische ben kwa van geheugen en die zo iets maak . is een gaven ...... helaaas
groetjes albert uit nederland

27. by Chris Lowe on Mon 01 Dec 2008 @ 16:44

A friend of mine made this the other night. We all agreed that the dish was very tasty however one person thought that the sausage in the dish was infact tuna!

28. by Marie on Wed 19 Nov 2008 @ 11:13

Well we made this for tea and it was fab! You could taste everything...and even though it was a bit spicy its something i couldn't stop eating till it'd all gone. My fella as made this a few times at work and all his staff love it too. Excellent!!!!!

29. by Lorraine on Mon 10 Nov 2008 @ 14:02

OMG!!! this the most amazing pasta dish ever, i love it (and i'm a girl so :op) my boyfriend and i make this regularly and are in no way fed up of it at all! great recipe Jamie and THANK YOU! all friends we've made it for love it too! Perfect Pasta!

30. by marie on Sun 09 Nov 2008 @ 10:14

just read this out to my fella (also a chef) and he's insisted that i make this for tea today so will let you know what its like.

31. by Anne on Sat 08 Nov 2008 @ 11:09

Brilliant! This recipe works wonderfully and it has become a firm favorite in our family's repertoire - even my very picky son loves it - he wants it as a starter for his dinner party for his 16th birthday - result!! Thanks, Jamie

leave comments
related recipes
6-hour slow-roasted pork shoulder
Prep time: 10 mins Cook time: 6 hours This is a proper old-school Sunday roast with crackling. Leaving...
Read more
potato and chorizo omelet with a kinda parsley salad
This omelet is a cross between a Spanish tortilla and an Italian frittata. It’s Spanish because of...
Read more

latest members recipes
Cheese and Crackers
Added by beedee22
Fri 25 May 2012 @ 15:27
Olive Oil Bread
Added by Chef Fabrizio
Thu 24 May 2012 @ 05:27
Mozzarella and Basil Bread
Added by Chef Fabrizio
Thu 24 May 2012 @ 05:22
Tangy Tamarind Tiger Prawns
Added by Mango Ginger
Wed 23 May 2012 @ 08:47
see more member recipes
Facebook
more categories
courses and drinks:
starter  |  main courses  |  dessert recipes  |  snacks and sides  |  dressings / sauces  |  drinks
main categories:
beef | bread | cheese | chicken | chocolate | curry | duck | egg | fish | fruit | home cooking skills | lamb | legume | other | other meat | pasta | pastry & cake | pizza | pork | rice | risotto | salad | seafood | soup | turkey | vegetarian | venison
tv shows recipes:
30-minute meals  |  jamie does  |  jamie's america  |  jamie's fish suppers  |  jamie's food revolution  |  jamie's great britain
special occasions:
boys' night in  |  christmas recipes  |  easter recipes  |  father's day  |  girls' night in  |  mother's day  |  pancake day  |  romantic dinner for 2  |  summer party  |  valentine's day
our favourites:
base recipes  |  breakfast recipes  |  chili freak  |  comfort food  |  easy lovin'   |  food revolution  |  labor of love  |  love to have a go  |  recipease  |  summer dining  |  summer recipes
method:
baking | bbq or grill | frying | grilling | roasting | steaming | stewing | stir fry
world food:
asian inspired  |  italian  |  jamie does france  |  jamie does greece  |  jamie does italy  |  jamie does morocco  |  jamie does spain  |  jamie does sweden