SAUSAGE AND FENNEL PASTA RECIPES

SAUSAGE PASTA RECIPES | BBC GOOD FOOD

Sausage pasta recipes | BBC Good Food image

Whether you like plain pork, chorizo or chipolatas, we've got you covered for the ultimate comfort food. Try our marvellously meaty sausage pasta dishes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SAUSAGE PASTA | JAMIE OLIVER PASTA RECIPES

Sausage pasta | Jamie Oliver pasta recipes image

Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.

Total Time 45 minutes

Yield 4

Number Of Ingredients 12

Ingredients

350 g broccoli
4 higher-welfare chipolata sausages
1-2 fresh red chillies
olive oil
2 teaspoons fennel seeds
4 cloves of garlic
2 onions
½ a bunch of fresh oregano (15g)
2 tablespoons red wine vinegar
1 x 400 g tin of plum tomatoes
300 g dried wholewheat tagliatelle
40 g Parmesan cheese

Steps:

1. Chop the broccoli florets off the stalk.
2. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
3. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
4. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
5. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
6. Stir and fry while you peel and finely slice the garlic and onions.
7. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
8. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
9. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
10. Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
11. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
12. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.

Nutrition Facts : Calories 502 calories, FatContent 17 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 64.3 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 1 g salt, FiberContent 12.1 g fibre

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