Sausage & fennel pasta
Otherwise known as pregnant Jools' pasta
Sausage & fennel pasta
Serves 6
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie's 30-Minute Meals
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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
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.
