Cook with Jamie
Spicy sausage fusilli
Meaty, simple and absolutely lovely
30 mins
Super easy
serves 6
About the recipe
This delicious sausage pasta is one of my all-time favourites – and I know you'll love it too!
Recipe From
Ingredients
2 dried red chillies
2 heaped teaspoons fennel seeds
olive oil
600g quality coarse Italian sausages, Cumberland sausages or higher- welfare pork mince
1 tablespoon dried oregano
250ml white wine
1 lemon
500g fusilli or penne
20g Parmesan cheese, plus extra for serving
½ a bunch of fresh flat-leaf parsley (15g)
Top Tip
Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.
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.
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