This delicious Jamie Oliver sausage pasta is a quick and easy dinner perfect for busy nights. Packed with tender broccoli, golden sausage slices, and a touch of spicy chili, it’s both hearty and flavorful. Using everyday ingredients like garlic, onions, and canned tomatoes, this recipe brings a rich and comforting meal to your table effortlessly.
Ingredients Needed
- 350g / 12 oz broccoli
- 4 higher-welfare chipolata sausages
- 1–2 fresh red chillies
- 1 tablespoons olive oil
- 2 teaspoons fennel seeds
- 4 cloves of garlic
- 2 onions
- ½ a bunch (15g / ½ oz) of fresh oregano
- 2 tablespoons red wine vinegar
- 1 tin (400g / 14 oz) plum tomatoes
- 300g / 10.5 oz wholewheat tagliatelle
- 40g / 1.5 oz parmesan cheese
How To Make Sausage Pasta
- Prepare broccoli and boil: Chop the broccoli florets off the stalk. Halve the stalk lengthways after trimming off the woody ends. Add the stalk, sausages, and whole chili(es) to a large pan of boiling salted water. Cover and boil for 5 minutes.
- Cool and chop: Remove the sausages, broccoli stalk, and chili. Leave the water on low heat. Once cool, slice them finely.
- Fry sausage and veggies: Heat 1 tablespoon of olive oil in a frying pan. Add sliced sausages, broccoli stalk, chili, fennel seeds, and a pinch of salt and pepper. Stir and fry.
- Add aromatics: Peel and finely slice the garlic and onions. Once the sausage is golden, add the garlic, and then the onions a minute later. Pick in oregano leaves. Cook for 15 minutes, stirring occasionally, until softened.
- Build the sauce: Stir in red wine vinegar and let it evaporate. Add tomatoes, breaking them up. Rinse the tin with water and pour into the pan. Simmer for 15 minutes until thickened. Season to taste.
- Cook pasta and broccoli: Bring the reserved water to boil. Cook the tagliatelle as per packet instructions, adding broccoli florets during the last 4 minutes.
- Combine: Drain pasta and broccoli, reserving some cooking water. Toss with the sauce, loosening with reserved water if needed.
- Finish and serve: Grate most of the Parmesan into the pasta and toss. Serve with remaining Parmesan grated on top.
Recipe Tips
- Cook pasta and broccoli together: Add the broccoli florets to the boiling pasta water during the last 4 minutes to save time and reduce cleanup.
- Slice sausages thinly: Thin slices cook evenly and give every bite a bit of sausage flavor.
- Don’t skip the fennel seeds: They add a subtle, unique flavor that complements the sausage perfectly.
- Save pasta water: Reserve a mugful of pasta water before draining to help loosen the sauce if it’s too thick.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sausage pasta cool to room temperature. Store it in an airtight container and refrigerate for up to 3 days.
- Freeze: Once cooled, transfer the sausage pasta to a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Place the sausage pasta in a pan with a splash of water or stock. Heat on medium for 5–7 minutes, stirring occasionally, until evenly warmed.
Nutrition Facts
Serving Size: 1 serving (approximately 280g)
- Calories: 502
- Total Fat: 17g
- Saturated Fat: 5.7g
- Total Carbohydrate: 64.3g
- Dietary Fiber: 12.1g
- Sugars: 12.1g
- Protein: 27g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tuna Pasta Bake
- Jamie Oliver Chicken Rogan Josh
- Jamie Oliver Chicken Milanese
- Jamie Oliver Chicken Madras Recipe
Jamie Oliver Sausage Pasta
Description
This delicious Jamie Oliver sausage pasta is a quick and easy dinner perfect for busy nights. Packed with tender broccoli, golden sausage slices, and a touch of spicy chili, it’s both hearty and flavorful. Using everyday ingredients like garlic, onions, and canned tomatoes, this recipe brings a rich and comforting meal to your table effortlessly.
Ingredients
Instructions
- Prepare broccoli and boil: Chop the broccoli florets off the stalk. Halve the stalk lengthways after trimming off the woody ends. Add the stalk, sausages, and whole chili(es) to a large pan of boiling salted water. Cover and boil for 5 minutes.
- Cool and chop: Remove the sausages, broccoli stalk, and chili. Leave the water on low heat. Once cool, slice them finely.
- Fry sausage and veggies: Heat 1 tablespoon of olive oil in a frying pan. Add sliced sausages, broccoli stalk, chili, fennel seeds, and a pinch of salt and pepper. Stir and fry.
- Add aromatics: Peel and finely slice the garlic and onions. Once the sausage is golden, add the garlic, and then the onions a minute later. Pick in oregano leaves. Cook for 15 minutes, stirring occasionally, until softened.
- Build the sauce: Stir in red wine vinegar and let it evaporate. Add tomatoes, breaking them up. Rinse the tin with water and pour into the pan. Simmer for 15 minutes until thickened. Season to taste.
- Cook pasta and broccoli: Bring the reserved water to boil. Cook the tagliatelle as per packet instructions, adding broccoli florets during the last 4 minutes.
- Combine: Drain pasta and broccoli, reserving some cooking water. Toss with the sauce, loosening with reserved water if needed.
- Finish and serve: Grate most of the Parmesan into the pasta and toss. Serve with remaining Parmesan grated on top.
Notes
- Cook pasta and broccoli together: Add the broccoli florets to the boiling pasta water during the last 4 minutes to save time and reduce cleanup.
- Slice sausages thinly: Thin slices cook evenly and give every bite a bit of sausage flavor.
- Don’t skip the fennel seeds: They add a subtle, unique flavor that complements the sausage perfectly.
- Save pasta water: Reserve a mugful of pasta water before draining to help loosen the sauce if it’s too thick.
Jamie Oliver Sausage Pasta