COCKTAIL SAUSAGES RECIPES RECIPES

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PREGNANT JOOLS' PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES



Pregnant Jools' pasta | Pasta recipes | Jamie Oliver recipes image

A simply tasty pasta combining sausage, chilli and fennel – everything Jools was craving when she was pregnant with Buddy – a firm favourite in the Oliver household. 

Total Time 30 minutes

Yield 6

Number Of Ingredients 14

4 spring onions
1 carrot
1 stick of celery
1–2 fresh red chillies
6 higher-welfare sausages (approx. 400g)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano
olive oil
500 g dried penne
4 cloves of garlic
4 tablespoons balsamic vinegar
1 x 400 g tin of chopped tomatoes
a few sprigs of Greek basil or regular basil
Parmesan cheese for grating

Steps:

    1. Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into a large frying pan on a high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs.
    2. Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
    3. Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
    4. Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the Parmesan for grating over. Scatter over a few basil leaves.

Nutrition Facts : Calories 502 calories, FatContent 17.2 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 22.8 g protein, CarbohydrateContent 68.3 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 1.05 g salt, FiberContent 3.7 g fibre

ITALIAN MEATBALL SAUCE RECIPE - OLIVE MAGAZINE RECIPES AND ...



Italian Meatball Sauce Recipe - olive Magazine Recipes and ... image

So good it made our cover in September 2020, this Italian classic pairs homemade meatballs (made with pork and beef mince, sausages and parmesan) with a chilli tomato sauce

Provided by Janine Ratcliffe

Categories     Dinner

Total Time 1 hours

Yield Serves 4

Number Of Ingredients 22

olive oil
3 cloves garlic, thinly sliced
1 tsp dried chilli flakes
2 x 400g tins finely chopped tomatoes
1 tbsp balsamic vinegar
1 tsp sugar (any kind)
16 pitted black olives
2 tbsp capers
a bunch basil, torn
125g ball mozzarella, sliced and drained on kitchen paper
1 onion
75g soft white breadcrumbs, soaked in 4 tbsp milk
200g pork mince
200g beef mince
2 pork sausages, skinned
finely grated to make 4 tbsp parmesan
finely chopped to make 2 tbsp flat-leaf parsley
1 tsp sea salt flakes
½ tsp celery salt
1 egg, beaten
cooked rigatoni
crusty bread

Steps:

  • To make the meatballs, cut the top off the onion, peel off the skin and the first two layers (this gets rid of any tough bits). Grate the onion on the coarse side of a box grater then squeeze out the excess juice. Measure 3 tbsp of the squeezed onion into a bowl.
  • Add the rest of the ingredients with a good grind of black pepper, then use clean hands to mix everything together really well. Form into 24 meatballs and chill for at least 20 minutes or until you want to cook them.
  • Heat 1 tbsp of olive oil in a large, deep, lidded frying pan or shallow casserole. Add the meatballs in batches and cook, turning, until browned all over. Once browned, scoop out onto a plate.
  • To make the sauce, add the garlic to the same pan with a little more oil, if needed, and gently sizzle for 3-4 minutes. Stir in the chilli flakes and cook for 1 minute, then add the tomatoes, vinegar and sugar. Simmer for 15 minutes until thickened, then add the meatballs with the olives and capers. Stir and simmer with a lid on for another 20 minutes then season and stir in half the basil.
  • Heat the grill to medium. Dot pieces of the mozzarella all over the pan then slide under the grill and cook until the cheese has melted. Scatter over extra basil to finish, and serve with rigatoni and crusty bread.

Nutrition Facts : Calories 586 calories, FatContent 37.5 grams fat, SaturatedFatContent 15.3 grams saturated fat, CarbohydrateContent 21.8 grams carbohydrates, SugarContent 11.2 grams sugar, FiberContent 3.7 grams fiber, ProteinContent 38.5 grams protein, SodiumContent 3.4 milligram of sodium

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