So I made this spicy sausage pasta the other night and had to pause halfway through my second forkful because… this thing slapped. I don’t know if it was the wine in the sauce, the fennel (which I always forget makes sausages taste 10x more Italian), or just the joy of eating something that actually crackles with flavour after a long, damp Tuesday. But mate—this pasta hits hard.
It’s messy, meaty, a bit wild round the edges. Like if a bolognese drank a Negroni and had a spicy little glow-up. It’s not polite food, let me say that now. It’s dinner where you eat fast, sauce gets on your chin, and someone always asks for seconds even when they said they “weren’t that hungry.” You’ll need two hands and a decent appetite. A little wine on the side doesn’t hurt either—mostly ‘cause you’ve already opened the bottle.
Oh—and don’t skimp on the sausages. I’ve tried this with cheap ones. Tastes like sadness.
Why You’ll Love It
- Fennel + chilli = flavour combo you didn’t know you needed
- One pan for sauce, one pot for pasta. Done.
- Feels like a proper cook-up, but it’s done in 35 minutes
- Great for feeding people without too much effort
- Leftovers might be better the next day
- A bit fancy, a bit filthy. My kind of food.
Ingredients
- 2 dried red chillies
- 2 heaped tsp fennel seeds
- Olive oil (a good glug)
- 600g quality coarse Italian sausages (or pork mince)
- 1 tbsp dried oregano
- 250ml white wine
- 1 lemon
- 500g fusilli or penne
- 20g Parmesan cheese (plus extra to serve)
- ½ bunch flat-leaf parsley (15g)
- Salt & black pepper
How to Make It
Start with smashing spice:
Crumble the chillies into a mortar and bash with fennel seeds until chunky. Not powdery—think rustic crunch.
Get your meat sizzling:
Heat a splash of olive oil in a big frying pan. Squeeze sausage meat out of its skins (messy but worth it) or use pork mince. Break it up well with a spoon—don’t leave any big clumps. Let it fry until golden and a bit crispy round the edges.
Flavour bomb it:
Add the crushed fennel and chilli mix. Stir and let it cook low and slow for 10 minutes or so, until the smell makes you hover over the pan like a labrador.
Make it saucy:
Sprinkle in the oregano, pour in the white wine, and let it bubble away until reduced by half. Add lemon zest and juice. Stir. Taste. You’re winning.
Meanwhile, pasta:
Boil your pasta in salted water ‘til al dente. Save a mug of pasta water, then drain.
Everything meets in the pan:
Toss the pasta into the meat sauce. Mix. Add a splash of pasta water to bring it all together—silky, clingy, coated. Not soupy.
Final flourish:
Grate in Parmesan, toss through chopped parsley, adjust salt if needed. Serve hot with extra cheese on top. Maybe wear a dark top—you will spill.
Common Mistakes and How to Dodge Them
Used dodgy sausages?
You’ll taste it. The fat won’t render properly and it’ll taste flat. Go for butcher-quality or a good brand.
Why does it taste dry?
You probably forgot to save your pasta water. Add a splash of wine or even a bit of stock in a pinch.
Too spicy?
Yeah, dried chillies vary. Add half at first if you’re unsure. Or stir in a bit of cream at the end to mellow things out.
It’s greasy. Help.
That’s just the sausages doing their thing. If it feels like too much, blot with a paper towel before adding pasta.
Storage and Reheating
Fridge: Keeps well for 2–3 days. Flavours deepen.
Freezer: Absolutely. Let it cool first, then portion it out.
Microwave: Works, but cover it or it’ll explode.
Pan reheat: Add a splash of water or wine, heat gently. Best method.
Frequently Asked Questions
Can I use fresh chillies?
Sure. Just slice them thin and sauté with the sausage. Dried ones give a smokier edge though.
Can I skip the wine?
You can—but it adds depth. Sub with stock and a splash of vinegar or lemon juice for brightness.
Gluten-free pasta okay?
Yes, just make sure it holds its shape. Some go mushy fast.
Can I make this ahead?
Yes! The sauce sits beautifully in the fridge overnight. Cook pasta fresh when ready to serve.
Nutrition Facts (Per Serving)
- Calories: 640
- Fat: 27g
- Carbs: 65g
- Protein: 32g
- Sodium: 580mg
- Sugar: 3g
Jamie Oliver Spicy Sausage Pasta
Description
Hearty, fiery sausage pasta packed with fennel, wine, and flavour that clings to every bite.
Ingredients
Instructions
- Crush chillies + fennel.
- Brown sausage meat in oil.
- Add spices, cook 10 mins.
- Stir in oregano, wine, lemon zest + juice.
- Cook pasta, save water.
- Toss pasta with sauce, loosen as needed.
- Finish with Parmesan + parsley.
Notes
- Quality sausage = better flavour.
- Save pasta water—don’t skip.
- Chillies vary, taste as you go.
- Leftovers are even better the next day.