Sausage Fusilli

Sausage Fusilli

This is a Jamie Oliver. He actually calls it ‘Proper Blokes’ Sausage Fusilli’ and informs at the start that “the ladies love it too” so I’m excluding that for obvious reasons. I actually had two other recipes I wanted to send you but they both turned out to be incredibly fiddly and I haven’t had the time. You’ll know if you receive something complicated that I’m light on work that week! I used dried chilli flakes instead of whole chillies and accidentally made it far too spicy, so be careful!

2 dried red chillies
2 heaped teaspoons fennel seeds
Olive oil
600 g quality coarse Italian sausages, Cumberland sausages or higher-welfare pork mince
1 tablespoon dried oregano
250 ml white wine
Zest and juice of 1 lemon
500 g fusilli or penne
Sea salt
Freshly ground black pepper
20 g Parmesan cheese , plus extra for serving
½ a bunch of fresh flat-leaf parsley

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. Add the lemon zest and juice, then 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.


Image found here


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