This easy Jamie Oliver Spicy Sausage Pasta is a quick and hearty meal perfect for any day of the week. Made with flavorful sausage, fennel seeds, and a hint of heat from dried chillies, it’s tossed with pasta and topped with Parmesan and parsley. Customize with your favorite sausage or mince for a truly versatile dish.
Ingredients Needed
- 2 dried red chillies
- 2 heaped teaspoons fennel seeds
- Olive oil
- 600g (1 lb 5 oz) quality coarse Italian sausages, Cumberland sausages, or higher-welfare pork mince
- 1 tablespoon dried oregano
- 250ml (1 cup) white wine
- 1 lemon
- 500g (1 lb 1 oz) fusilli or penne
- 20g (¾ oz) Parmesan cheese, plus extra for serving
- ½ a bunch of fresh flat-leaf parsley (15g/½ oz)
How To Make Spicy Sausage Pasta
- Prepare the spices: Crumble the chillies into a pestle and mortar and bash with the fennel seeds until coarsely crushed. Set aside.
- Cook the sausage meat: Heat a splash of olive oil in a heavy-bottomed frying pan over high heat. Squeeze the sausage meat out of the skins or add the pork mince. Break it up with a wooden spoon and fry until it starts to brown and render fat.
- Add spices and cook: Stir in the bashed fennel seeds and chillies. Cook for 10 minutes, or until the meat becomes crisp, golden brown, and slightly caramelized.
- Add seasoning and wine: Stir in the dried oregano, then pour in the white wine and let it reduce by half. Grate the zest of 1 lemon and squeeze over the juice. Turn the heat to low.
- Cook the pasta: Meanwhile, cook the pasta in salted boiling water according to the packet instructions. Once cooked with a bit of bite, drain the pasta, reserving a mugful of cooking water.
- Combine pasta and sausage: Add the cooked pasta to the sausage mixture. Toss to coat, loosening with the reserved pasta cooking water if necessary.
- Finish and serve: Grate in the Parmesan and stir in the roughly chopped parsley. Check the seasoning and serve with extra grated Parmesan.
Recipe Tips
- Don’t rush the meat: Let the sausage meat crisp up and caramelize properly. This adds a rich, deep flavor to the dish.
- Reserve pasta water: Always keep a bit of pasta cooking water. It helps loosen the sauce and helps it stick to the pasta.
- Adjust seasoning at the end: Taste before serving. Add salt, pepper, or more lemon juice to balance the flavors.
- Add fresh parsley last: Add the parsley right before serving to keep it fresh and vibrant for extra flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover spicy sausage pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the spicy sausage pasta cool, then transfer to an airtight container or freezer bag. Freeze for up to 1 month. To thaw, place it in the fridge overnight before reheating.
- Reheat: Heat a little olive oil or water in a pan over medium heat. Add the pasta and stir occasionally until warmed through, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 cup (176g)
- Calories: 459
- Total Fat: 21.8g
- Saturated Fat: 7.2g
- Total Carbohydrate: 35.8g
- Sugars: 2.2g
- Protein: 23.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tuna Sweetcorn Pasta
- Jamie Oliver Billy’s Bolognese Pasta
- Jamie Oliver Pici Cacio e Pepe Pasta
- Jamie Oliver Sweet Pea Pasta
Jamie Oliver Spicy Sausage Pasta
Description
This easy Jamie Oliver Spicy Sausage Pasta is a quick and hearty meal perfect for any day of the week. Made with flavorful sausage, fennel seeds, and a hint of heat from dried chillies, it’s tossed with pasta and topped with Parmesan and parsley. Customize with your favorite sausage or mince for a truly versatile dish.
Ingredients
Instructions
- Prepare the spices: Crumble the chillies into a pestle and mortar and bash with the fennel seeds until coarsely crushed. Set aside.
- Cook the sausage meat: Heat a splash of olive oil in a heavy-bottomed frying pan over high heat. Squeeze the sausage meat out of the skins or add the pork mince. Break it up with a wooden spoon and fry until it starts to brown and render fat.
- Add spices and cook: Stir in the bashed fennel seeds and chillies. Cook for 10 minutes, or until the meat becomes crisp, golden brown, and slightly caramelized.
- Add seasoning and wine: Stir in the dried oregano, then pour in the white wine and let it reduce by half. Grate the zest of 1 lemon and squeeze over the juice. Turn the heat to low.
- Cook the pasta: Meanwhile, cook the pasta in salted boiling water according to the packet instructions. Once cooked with a bit of bite, drain the pasta, reserving a mugful of cooking water.
- Combine pasta and sausage: Add the cooked pasta to the sausage mixture. Toss to coat, loosening with the reserved pasta cooking water if necessary.
- Finish and serve: Grate in the Parmesan and stir in the roughly chopped parsley. Check the seasoning and serve with extra grated Parmesan.
Notes
- Don’t rush the meat: Let the sausage meat crisp up and caramelize properly. This adds a rich, deep flavor to the dish.
- Reserve pasta water: Always keep a bit of pasta cooking water. It helps loosen the sauce and helps it stick to the pasta.
- Adjust seasoning at the end: Taste before serving. Add salt, pepper, or more lemon juice to balance the flavors.
- Add fresh parsley last: Add the parsley right before serving to keep it fresh and vibrant for extra flavor.