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

Tap For Method

Jamie's 30-Minute Meals

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

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.