Spicy sausage fusilli

Name: Spicy sausage fusilli
Total time: 30 min
Yield: 6
Cuisine: british
Ingredients: 2 dried red chillies; 2 heaped teaspoons fennel seeds; olive oil; 600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince; 1 tablespoon dried oregano; 250 ml white wine; 1 lemon; 500 g fusilli or penne; 20 g Parmesan cheese plus extra for serving; ½ a bunch of fresh flat-leaf parsley (15g)

Meaty, simple and absolutely lovely

“This delicious sausage pasta is one of my all-time favourites – and I know you'll love it too! ”

Serves 6

Cooks In30 minutes

DifficultySuper easy

Cook with Jamie Dinner Party British Pork Sausage Mains

Nutrition per serving

Calories 459 23%
Fat 21.8g 31%
Saturates 7.2g 36%
Sugars 2.2g 2%
Protein 23.1g 46%
Carbs 35.8g 14%

Of an adult's reference intake

Cook with Jamie

BUY THE BOOK

Tap For Method

Ingredients

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

2 dried red chillies
2 heaped teaspoons fennel seeds
olive oil
600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince
1 tablespoon dried oregano
250 ml white wine
1 lemon
500 g fusilli or penne
20 g Parmesan cheese , plus extra for serving
½ a bunch of fresh flat-leaf parsley (15g)

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Cook with Jamie

BUY THE BOOK

Tap For Ingredients

Method

Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
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.
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.
Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.
Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
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.
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.