Carbs. I love carbs. How do people cut carbs? Anyway, pasta is always on my weekly meal plan - it's quick, simple and has so many varieties! AND IT TASTES SO GOOD.
I'm going to start a new feature on this blog where I share my favourite celebrity chef recipes. Shock, horror - we food bloggers follow recipes too, as well as invent our own!
I actually love Jamie Oliver's books/tv shows/foodtube/magazines/personality, and I think I will always be a fan. His was the first cook book I owned and he's probably the person that inspired me to get cooking (cheers Jamie!) so I feel like I'll be with him till the end. This probably won't be the only Jamie recipe to feature on the blog, I mean come on, I'm still cooking my way through his recipe books. However, it is one of my favourites. Actually, it is my favourite. There I said it.
Sausage. Chilli. Fennel. Wine. Need I say more? The flavours of this pasta are just mouth watering, in fact I'm starting to drool just thinking about it, and I only made it last week. I could eat it again right now though. Anyway, back on track. Mr Oliver has struck gold with this dish; sausage, chilli and fennel is just the perfect threesome. The wine gives it that smoothness and a lovely silky sauciness, and the lemon finishes it off with a zing. Yes I did just say zing, and sauciness.
I urge you to try this for your weekly pasta dish.
Ingredients - serves four, or three if you have hungry boys
1 fresh chilli, finely chopped
1 tsp fennel seeds
3 sausages - skins off
1 tbsp dried oregano
125ml white wine
juice of 1 lemon
15g Parmesan cheese
salt & pepper
1. Bash together the chilli and fennel seeds in a pestle & mortar until coarse and put to one side
2. Heat a lug of olive oil in a frying pan/wok style pan over a medium heat, make sure the sausage skins are off, then break the sausage up into chunks. Throw it into the hot oil, and continue to break up the sausage meat with the back of a wooden spoon until it resembles coarse/thick mince.
3. Put the pasta on!
4. Add the bashed up chilli and fennel seeds and cook over a medium-low heat for around 10 minutes, until golden brown. (be careful as it can spit)
5. Add the oregano, and give a stir. Then add the white wine and allow it to reduce by half. Then add the lemon and turn the heat down to low.
6. Once the pasta has cooked, drain but reserve about half a mugs worth of the water. Add the pasta to the meat pan, and toss. Loosen with a splash of the cooking water.
7. Grate in the parmesan. Season. Enjoy.
As always, do let me know if you try it.
What's your favourite Jamie Oliver recipe?
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