This easy and hearty Jamie Oliver sausage tomato pasta is a simple, flavorful meal perfect for busy nights. With juicy sausages, fresh tomatoes, and aromatic herbs, it’s both satisfying and nutritious. You can easily swap ingredients based on what you have, making it a flexible and crowd-pleasing dish.
Ingredients Needed
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 bunch of fresh basil (30g / 1 oz)
- Olive oil
- 4 quality Italian sausages (250g / 9 oz total)
- 1 heaped teaspoon fennel seeds
- 1 teaspoon dried oregano (preferably flowering)
- 1 pinch dried chili flakes
- 1 sprig of fresh rosemary
- 4 cloves garlic
- 2 tbsp balsamic vinegar
- 2 x 400g tins (14 oz) of quality plum tomatoes
- 300g (10.5 oz) dried penne
- 40g (1.5 oz) Parmesan cheese, plus extra to serve
- Extra virgin olive oil
How To Make Sausage Tomato Pasta
- Prepare the Vegetables: Peel and finely chop the onion, carrot, celery, and basil stalks (reserve the basil leaves).
- Cook the Sausages: Heat 2 tbsp olive oil in a large pan over medium-high heat. Squeeze the sausagemeat out of the skins into the pan, breaking it up with a spoon. Fry for a few minutes.
- Add Spices and Herbs: Add fennel seeds, oregano, chili flakes, and rosemary to the pan.
- Cook the Veggies: Stir in the chopped vegetables and basil stalks. Peel and grate in the garlic. Cook for 10 minutes, stirring occasionally until softened.
- Add Vinegar and Tomatoes: Pour the balsamic vinegar into the pan let it bubble away and reduce slightly. Scrunch the plum tomatoes with your hands and add them to the pan. Add 1 tin’s worth of water and the larger basil leaves. Bring to a boil, then simmer for 20 minutes until thickened.
- Cook the Pasta: In the meantime, cook the pasta in salted boiling water according to the packet instructions. Drain the pasta, reserving a mugful of cooking water.
- Combine Pasta and Sauce: Toss the drained pasta into the sausage pan, loosening with a little of the reserved cooking water if needed. Taste and season with sea salt and black pepper.
- Finish and Serve: Remove from heat, stir in the Parmesan, scatter over the remaining basil leaves, and drizzle with extra virgin olive oil. Serve with extra Parmesan and a side of lemony rocket if desired.
Recipe Tips
- Don’t skip the fennel seeds: These add a subtle aniseed flavor that enhances the sausage and tomato sauce. If you can, use freshly ground fennel seeds for extra depth.
- Scrunch the tomatoes with your hands: This gives the sauce a rustic texture and helps release all the juicy goodness from the tomatoes.
- Reserve pasta water: Don’t forget to save some of the pasta cooking water. It helps to loosen the sauce and make it cling to the pasta better.
- Taste and season properly: Be sure to taste the sauce before serving. A pinch of sea salt or freshly ground black pepper can make all the difference in balancing the flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sausage tomato pasta cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the pasta to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Reheat the pasta on medium heat for about 5-7 minutes, stirring occasionally. Add a little reserved pasta water or extra sauce if needed to prevent it from drying out.
Nutrition Facts
Serving Size: 1 serving (approximately 372g)
- Calories: 591
- Total Fat: 22g
- Saturated Fat: 6.9g
- Total Carbohydrate: 76.6g
- Dietary Fiber: 5.7g
- Sugars: 18.2g
- Protein: 26.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sardine Pasta
- Jamie Oliver Pasta alla Norma
- Jamie Oliver Zucchini Pasta
- Jamie Oliver Meatball Pasta
Jamie Oliver Sausage Tomato Pasta
Description
This easy and hearty Jamie Oliver sausage tomato pasta is a simple, flavorful meal perfect for busy nights. With juicy sausages, fresh tomatoes, and aromatic herbs, it’s both satisfying and nutritious. You can easily swap ingredients based on what you have, making it a flexible and crowd-pleasing dish.
Ingredients
Instructions
- Prepare the Vegetables: Peel and finely chop the onion, carrot, celery, and basil stalks (reserve the basil leaves).
- Cook the Sausages: Heat 2 tbsp olive oil in a large pan over medium-high heat. Squeeze the sausagemeat out of the skins into the pan, breaking it up with a spoon. Fry for a few minutes.
- Add Spices and Herbs: Add fennel seeds, oregano, chili flakes, and rosemary to the pan.
- Cook the Veggies: Stir in the chopped vegetables and basil stalks. Peel and grate in the garlic. Cook for 10 minutes, stirring occasionally until softened.
- Add Vinegar and Tomatoes: Pour the balsamic vinegar into the pan let it bubble away and reduce slightly. Scrunch the plum tomatoes with your hands and add them to the pan. Add 1 tin’s worth of water and the larger basil leaves. Bring to a boil, then simmer for 20 minutes until thickened.
- Cook the Pasta: In the meantime, cook the pasta in salted boiling water according to the packet instructions. Drain the pasta, reserving a mugful of cooking water.
- Combine Pasta and Sauce: Toss the drained pasta into the sausage pan, loosening with a little of the reserved cooking water if needed. Taste and season with sea salt and black pepper.
- Finish and Serve: Remove from heat, stir in the Parmesan, scatter over the remaining basil leaves, and drizzle with extra virgin olive oil. Serve with extra Parmesan and a side of lemony rocket if desired.
Notes
- Don’t skip the fennel seeds: These add a subtle aniseed flavor that enhances the sausage and tomato sauce. If you can, use freshly ground fennel seeds for extra depth.
- Scrunch the tomatoes with your hands: This gives the sauce a rustic texture and helps release all the juicy goodness from the tomatoes.
- Reserve pasta water: Don’t forget to save some of the pasta cooking water. It helps to loosen the sauce and make it cling to the pasta better.
- Taste and season properly: Be sure to taste the sauce before serving. A pinch of sea salt or freshly ground black pepper can make all the difference in balancing the flavors.
Jamie Oliver Sausage Tomato Pasta