Sausage & fennel pasta

Otherwise known as pregnant Jools' pasta

Sausage & fennel pasta

Sausage & fennel pasta

Serves 6
Cooks In30 minutes
DifficultyNot too tricky
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
recipe adapted from

Jamie's 30-Minute Meals

By Jamie Oliver
Tap For Method

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
recipe adapted from

Jamie's 30-Minute Meals

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
  3. 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.
  4. 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.
recipe adapted from

Jamie's 30-Minute Meals

By Jamie Oliver