This has become one of the regular plates of pasta made in our house. I have tweaked it ever so slightly and changed the name but essentially it is the same recipe taken from the Jamie Oliver Cookbook, Cook with Jamie.
I renamed the pasta mostly because that is what I felt it to be a bold spicy meaty pasta.
Don’t be afraid to add more or less chilli to this dish to suit your mood or taste.
Big Blokes Pasta
- ⅛ tsp dried red chillies more if you like it hotter
- 1 tsp fennel seeds
- olive oil
- 400 g Italian sausages
- 2 tsp dried oregano
- 125 ml white wine
- ½ lemon
- 250 g fusilli or penne
- 10 g Parmesan cheese plus extra for serving
- ¼ a bunch of fresh flat-leaf parsley 7g
- Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
- Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly, then push it down once more so it resembles coarse mince.
- Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
- Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of lemon, then squeeze over the juice and turn the heat down to low.
- Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
- When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.
- Grate in the Parmesan and roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.