| Instructions |
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Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. |
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Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. |
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Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more soit resembles course mince. |
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Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized. |
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Stir in your oregano, |
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then pour in the white wine and allow it to reduce by half. |
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Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. |
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When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, |
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and toss it in the pan with tour sausage meat. |
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Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. |
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This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
Source : Jamie Oliver "Cook with Jamie" |
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Recipe
- 2 heaped tsp fennel seeds
- 2 dried red chillies, crumbled
- Olive oil
- 600g/1 lb 6oz good-quality coarse Italian or Cumberland sausages
- 1 tbsp dried oregano
- A wineglass of white wine
- Zest and juice of 1 lemon
- 500g/1 lb 2oz good-quality fusilli or penne
- Sea salt and freshly ground black pepper
- A couple of knobs of butter
- A handful of freshly grated Parmesan cheese, plus extra for serving
- A small bunch of fresh flat-leaf parsley, leaves picked and chopped
SERVES : 4
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