DISH PAN COOKIES RECIPES

CHRISTMAS SIDE DISH RECIPES | BBC GOOD FOOD

Christmas side dish recipes | BBC Good Food image

A selection of sides and sauces to accompany your festive feast. Our tasty trimmings include roast potatoes, sprouts, stuffing, pigs in blankets and cabbage.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ONE-PAN SPAGHETTI WITH NDUJA, FENNEL & OLIVES - BBC GOOD FO…

One-pan spaghetti with nduja, fennel & olives - BBC Good Fo… image

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Provided by Cassie Best

Categories Dinner, Main course, Pasta, Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

400g spaghetti
3 garlic cloves , very thinly sliced
½ fennel , halved and very thinly sliced
75g nduja or sobrasada paste
200g tomatoes (the best you can get), chopped into chunks
75g black olives , pitted and sliced
2 tsp tomato purée
3 tbsp olive oil , plus a drizzle
2 tsp red wine vinegar
40g pecorino , plus extra to serve
handful basil , torn

Steps:

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.
Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

Nutrition Facts : Calories 608 calories, FatContent 25 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.4 milligram of sodium

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ONE-PAN SPAGHETTI WITH NDUJA, FENNEL & OLIVES RECIPE | BBC ...

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Pasta, Supper
Calories 608 calories per serving

Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

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1. Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.
2. Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.
3. Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
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5. Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable.
6. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
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1. Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.
2. Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.
3. Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
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