Spicy sausage fusilli by Jamie Oliver
A brilliant spicy sausage pasta recipe. If you're run out of sausage pasta ideas, give this one a go. With fennel seeds and punchy dried chilli, it's epic!
Ingredients
-
2 dried red chillies, dried
-
2 tsp heaped fennel seeds, heaped
-
olive oil
-
600 g quality coarse Italian sausages, quality
-
1 tbsp dried oregano
-
250 ml white wine
-
1 lemon
-
500 g fusilli, or penne
-
20 g Parmesan cheese
-
1/2 bunch a of fresh flat-leaf parsley, a of
Steps
-
1
Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
-
2
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.
-
3
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.
-
4
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.
-
5
Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
-
6
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.
-
7
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.