RECIPE WITH SPICY SAUSAGE RECIPES

Name: Spicy sausage fusilli
Total time: 30 min
Yield: 6
Cuisine: british
Ingredients: 2 dried red chillies; 2 heaped teaspoons fennel seeds; olive oil; 600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince; 1 tablespoon dried oregano; 250 ml white wine; 1 lemon; 500 g fusilli or penne; 20 g Parmesan cheese plus extra for serving; ½ a bunch of fresh flat-leaf parsley (15g)

SPICY SAUSAGE PASTA RECIPE | JAMIE OLIVER PASTA RECIPES

Spicy sausage pasta recipe | Jamie Oliver pasta recipes image

This delicious sausage pasta is one of my all-time favourites – and I know you'll love it too!

Total Time 30 minutes

Yield 6

Number Of Ingredients 10

Ingredients

2 dried red chillies
2 heaped teaspoons fennel seeds
olive oil
600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince
1 tablespoon dried oregano
250 ml white wine
1 lemon
500 g fusilli or penne
20 g Parmesan cheese plus extra for serving
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
2. Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince 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.
3. 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.
4. Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.
5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
6. 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.
7. Grate in the Parmesan, then pick, 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.
8. Jamie’s top tip Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.

Nutrition Facts : Calories 459 calories, FatContent 21.8 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 23.1 g protein, CarbohydrateContent 35.8 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CARRABBA'S SAUSAGE AND LENTIL SOUP RECIPE - TOP SECRET RECI…

Carrabba's Sausage And Lentil Soup Recipe - Top Secret Reci… image

It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. Also enjoy our Carrabba's chicken marsala recipe. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Ingredients

Nutrition Facts : Calories 575 calories

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1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
2. Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince 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.
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