This easy and festive Christmas Pasta by Jamie Oliver is a quick, creamy dish perfect for the holiday season. With simple ingredients like sausage, bacon, and chestnuts, it’s a warm, flavorful meal that can be customized with what you have on hand. Enjoy this hearty, comforting pasta that’s sure to impress!
Ingredients Needed
- 125g (4.4oz) fresh lasagne sheets
- 1 pork sausage
- 1 rasher of smoked streaky bacon
- ¼ of a small red onion
- 1 sprig of sage
- 15g (0.5oz) Parmesan cheese
- Olive oil
- 5 vac-packed chestnuts
- 1 whole nutmeg, for grating
- Optional: Extra virgin olive oil
How To Make Christmas Pasta
- Prepare the pasta shapes: Boil the kettle. Cut the lasagne sheets into festive shapes using a cookie cutter or sharp knife. Tear up the offcuts.
- Prepare the sausage and bacon: Squeeze the sausagemeat out of the skin into small balls. Finely slice the bacon and onion. Pick the sage leaves. Finely grate the Parmesan.
- Cook the sausage and bacon: Heat a 28cm (11-inch) frying pan on high. Once hot, drizzle in some olive oil and add the sausage balls and bacon. Toss regularly until lightly golden.
- Add the vegetables and chestnuts: Add the onion and sage, crumble in the chestnuts, and cook for 2 minutes.
- Cook the pasta: Add the pasta to the pan, then pour in enough boiling water (about 300ml / 10oz) to just cover the pasta. Let it bubble for 4 minutes or until the pasta absorbs most of the water and forms a silky sauce, stirring regularly. Add extra water if needed.
- Finish the dish: Turn off the heat, stir in the Parmesan and season. Finish with a fine grating of nutmeg and a drizzle of extra virgin olive oil, if desired.
Enjoy your Christmas pasta immediately! 🎄
Recipe Tips
- Use fresh lasagne sheets: Fresh sheets create a soft, tender texture that holds the sauce better than dry pasta, making the dish creamier.
- Grate the nutmeg at the end: Freshly grated nutmeg enhances the flavor more than pre-ground nutmeg. Add it just before serving for the best aroma.
- Stir regularly while cooking: Stirring the pasta and sauce often helps prevent it from sticking together and ensures the sauce is silky and evenly distributed.
- Adjust the water carefully: Add just enough boiling water to cover the pasta, but don’t overdo it. You want the sauce to thicken and coat the pasta, not become watery.
How To Store And Reheat Leftovers?
- Refrigerate: Let the Christmas Pasta cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Heat the pasta in a pan over medium heat, adding a splash of water or broth to loosen the sauce. Stir occasionally for about 5 minutes until hot.
Nutrition Facts
Serving Size: 1 cup dry (56g)
- Calories: 526
- Total Fat: 22.3g
- Saturated Fat: 8.4g
- Total Carbohydrate: 57.8g
- Dietary Fiber: 3.9g
- Sugars: 6.2g
- Protein: 24.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Orzo Pasta
- Jamie Oliver 5 Ingredients Salmon Pasta
- Jamie Oliver Smoked Salmon Pasta
- Jamie Oliver Crab And Fennel Pasta
Jamie Oliver Christmas Pasta
Description
This easy and festive Christmas Pasta by Jamie Oliver is a quick, creamy dish perfect for the holiday season. With simple ingredients like sausage, bacon, and chestnuts, it’s a warm, flavorful meal that can be customized with what you have on hand. Enjoy this hearty, comforting pasta that’s sure to impress!
Ingredients
Instructions
- Prepare the pasta shapes: Boil the kettle. Cut the lasagne sheets into festive shapes using a cookie cutter or sharp knife. Tear up the offcuts.
- Prepare the sausage and bacon: Squeeze the sausagemeat out of the skin into small balls. Finely slice the bacon and onion. Pick the sage leaves. Finely grate the Parmesan.
- Cook the sausage and bacon: Heat a 28cm (11-inch) frying pan on high. Once hot, drizzle in some olive oil and add the sausage balls and bacon. Toss regularly until lightly golden.
- Add the vegetables and chestnuts: Add the onion and sage, crumble in the chestnuts, and cook for 2 minutes.
- Cook the pasta: Add the pasta to the pan, then pour in enough boiling water (about 300ml / 10oz) to just cover the pasta. Let it bubble for 4 minutes or until the pasta absorbs most of the water and forms a silky sauce, stirring regularly. Add extra water if needed.
- Finish the dish: Turn off the heat, stir in the Parmesan and season. Finish with a fine grating of nutmeg and a drizzle of extra virgin olive oil, if desired.
Notes
- Use fresh lasagne sheets: Fresh sheets create a soft, tender texture that holds the sauce better than dry pasta, making the dish creamier.
- Grate the nutmeg at the end: Freshly grated nutmeg enhances the flavor more than pre-ground nutmeg. Add it just before serving for the best aroma.
- Stir regularly while cooking: Stirring the pasta and sauce often helps prevent it from sticking together and ensures the sauce is silky and evenly distributed.
- Adjust the water carefully: Add just enough boiling water to cover the pasta, but don’t overdo it. You want the sauce to thicken and coat the pasta, not become watery.
Jamie Oliver Christmas Pasta