Christmas pasta
Pigs out of blankets, sage & onion, chestnuts & nutmeg
Christmas pasta
Pigs out of blankets, sage & onion, chestnuts & nutmeg
Serves 1
Cooks In16 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 526 26%
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Fat 22.3g 32%
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Saturates 8.4g 42%
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Sugars 6.2g 7%
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Salt 1.4g 23%
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Protein 24.6g 49%
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Carbs 57.8g 22%
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Fibre 3.9g -
Of an adult's reference intake
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Ingredients
- 125 g fresh lasagne sheets
- 1 pork sausage
- 1 rasher of smoked streaky bacon
- ¼ of a small red onion
- 1 sprig of sage
- 15 g Parmesan cheese
- olive oil
- 5 vac-packed chestnuts
- 1 whole nutmeg , for grating
- optional: extra virgin olive oil
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Method
Boil the kettle. Use a cookie cutter or a sharp knife to cut the lasagne sheets into fun festive shapes, tearing up the offcuts. Squeeze the sausagemeat out of the skin into little balls. Finely slice the bacon. Peel and finely slice the onion. Pick the sage leaves. Finely grate the Parmesan. Put a 28cm frying pan on a high heat.
Once hot, put a little drizzle of olive oil into the pan with the sausage balls and bacon, tossing regularly. Once the sausage and bacon are lightly golden, add the onion and sage, crumble in the chestnuts, and cook for 2 minutes. Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice silky sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the Parmesan, and season to perfection. Finish with a fine grating of nutmeg, to taste, and a kiss of extra virgin olive oil, if you like.
Once hot, put a little drizzle of olive oil into the pan with the sausage balls and bacon, tossing regularly. Once the sausage and bacon are lightly golden, add the onion and sage, crumble in the chestnuts, and cook for 2 minutes. Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice silky sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the Parmesan, and season to perfection. Finish with a fine grating of nutmeg, to taste, and a kiss of extra virgin olive oil, if you like.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited