Sausage Pasta


You can make this suitable for vegetarians by using veggie sausages (but no need to poach them)

Sausage Pasta is the first recipe that I’ve tried from Jamie Oliver’s new 7 Ways book, which celebrates 18 much-loved ingredients with some new ideas for every day of the week. There’s a whole chapter devoted to sausages, but this caught my attention because it uses chipolatas which are cheap and lower in calories.

Sausage and fennel are perfect dance partners and this dish really comes together with the dried chilli flakes, plum tomatoes, tenderstem broccoli and Parmesan. Jamie suggests using dried farfalle pasta, but penne would do the job if you can’t get hold of any.

If you like chipolatas, I’d also recommend smoky sausage and beans and sausage and apple bake, which are great comfort food options when you’re struggling for ideas.

Recipe: Sausage Pasta

Calories: 306 per portion

Serves: 4

Book: Jamie Oliver – 7 Ways

Prep time: Approx 15 minutes

Cooking time: Approx 20 minutes

Ingredients:

  • 8 chipolata or veggie sausages
  • 2 red onions
  • 1 tbsp fennel seeds
  • 1 tsp dried chilli flakes
  • 320g tenderstem broccoli
  • 2 x 400g tins of plum tomatoes
  • 300g dried farfalle
  • 20g Parmesan cheese
  • Olive oil
  • Sea salt
  • Ground black pepper

Cost per portion: Approx £1.24

Method:

Poach the sausages in a large pan of boiling water for 5 minutes (if using veggie sausages, there’s no need to poach). Meanwhile, peel the onions, chop into 1cm dice, and place in a large shallow casserole pan on a medium heat with ½ a tablespoon of olive oil, the fennel seeds, chilli flakes, a small pinch of sea salt and a good pinch of black pepper, stirring regularly.

Scoop the sausages out on to a board, carefully finely slice, then stir into the onions. Trim the tough ends off the broccoli and finely slice the remaining stalks, leaving the tips whole. Add the stalks to the onions and cook for 10 minutes, or until softened, stirring regularly.

Tip the tomatoes into the onions and sausages, breaking them up with your spoon. Reduce to a simmer while you cook the pasta in the pan of boiling salted water according to the packet instructions, add the broccoli tips for just the last minute.

Drain the pasta and broccoli, reserving a mugful of starchy cooking water. Toss through the sauce, loosening with a splash of reserved cooking water, if needed. Season to perfection, then finely grate over the Parmesan to finish.

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