Jamie Oliver's Spicy Sausage Fusilli
Category: dinner
Ingredients
- 2 dried red chillies (or use red pepper flakes, 1 Tbsp)
- 2 heaped teaspoons fennel seeds
- olive oil
- 600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince
- 1 tablespoon dried oregano
- 250 ml white wine
- 1 lemon
- 500 g fusilli or penne
- 20 g Parmesan cheese, plus extra for serving
- ½ a bunch of fresh flat-leaf parsley (15g)
Instructions
- Boil a pot of salted water for pasta. Cook to your liking as you prepare the sauce.
- Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
- Heat a glug 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, breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to color and the fat has rendered slightly, then push it down once more so it resembles coarse mince. You’re going for a nice char on the one side of the meat.
- 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 deglaze the pan. 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.
- 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, 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.
Tags: pasta / sausage / jamie-oliver