Good Friday night stuff this. We always have a stash of good quality sausages from Sienna in the freezer. This is a Jamie recipe called “Proper blokes’ sausage fusilli”. We assure you that proper ladies like it too!
Sausage Pasta – to serve 4
- 2 heaped tsp fennel seeds
- 2 dried red chillies, crumbled (or use chilli flakes)
- olive oil
- 600g good-quality coarse Italian sausages (or Cumberland)
- 1 tbsp dried oregano
- a wineglass of white wine
- zest and juice of 1 lemon
- 500g good-quality fusilli or penne
- a couple of knobs of butter
- a handful of freshly grated Parmesan, plus extra to serve
- a small bunch of flat-leaf parsley, leaves picked and chopped
Crush the fennel seeds and chillies in a pestle and mortar until coarsely ground. Heat a splash of olive oil in a heavy frying pan. Skin the sausages and add the meat to the pan, breaking it up with a wooden spoon. Fry for a few minutes until it starts to colour and the fat has started to render, keep crushing it until it looks like coarse mince. Add the crushed fennel and chillies and cook on a medium heat for about 10 minutes until the meat looks crispy and golden brown.
Stir in the oregano, then pour in the wine and reduce it by half. Add the lemon zest and juice. Turn the heat to low while you cook your pasta according to the pack. Drain the pasta but reserve a little cooking water. Toss the pasta well with the sausagemeat, then add the butter, Parmesan, chopped parsley and a few spoons of the reserved water. You should have a loose, shiny sauce. Taste and adjust the seasoning, then serve with some extra Parmesan.
Wine Suggestion: The recipe book suggests a Valpolicella Classico which would be good but we reckon the bit of extra acidity from a Chianti would work better. Or if you like your wines fruitier and softer try something from the Tuscan coast, the Maremma.
(Original recipe from Cook with Jamie by Jamie Oliver, Penguin, 2006.)
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