SPICY SAUSAGE RECIPES FOR DINNER RECIPES

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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

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

SAUSAGE GNOCCHI | PORK RECIPES | JAMIE OLIVER RECIPES



Sausage gnocchi | Pork recipes | Jamie Oliver recipes image

Gnocchi is a great fridge staple – just add oomph with spicy sausage sauce for a delicious dinner

Total Time 15 minutes

Yield 4

Number Of Ingredients 16

4 spicy higher-welfare sausages (at least 80% meat)
2 teaspoons fennel seeds
2 sprigs of fresh rosemary
125 ml Chianti
200 g tenderstem broccoli
700 g passata
400 g gnocchi
2 tablespoons fat-free natural yoghurt
2 rashers of higher-welfare smoked streaky bacon
olive oil
40 g blanched hazelnuts
1 teaspoon maple syrup or runny honey
200 g fine green beans
300 g mixed greens, such as curly kale, Swiss chard, cavolo nero, spring greens, Brussels tops
1½ tablespoons extra virgin olive oil
1½ tablespoons sherry vinegar

Steps:

  • Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat • Food processor (thick slicer) START COOKING Squeeze the sausage meat out of the skins into the casserole pan with the fennel seeds and rosemary leaves (discard the sausage skins). Break the meat apart, stirring regularly. Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat. Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid. Cook for 4 minutes, then add the greens, tearing up any larger leaves. Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens. If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat. Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata. Add the gnocchi to the pan of water the greens were cooked in and pop the lid on. Mix the extra virgin olive oil, vinegar and a pinch of sea salt and black pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon. When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce. Season to taste and serve in the pan, or on a nice platter, drizzled with yoghurt.

Nutrition Facts : Calories 526 calories, FatContent 29.6 g fat, SaturatedFatContent 7.5 g saturated fat, ProteinContent 24.7 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 13.8 g sugar, SodiumContent 0.7 g salt, FiberContent 10.1 g fibre

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SAUSAGE GNOCCHI | PORK RECIPES | JAMIE OLIVER RECIPES
Gnocchi is a great fridge staple – just add oomph with spicy sausage sauce for a delicious dinner
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  • Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat • Food processor (thick slicer) START COOKING Squeeze the sausage meat out of the skins into the casserole pan with the fennel seeds and rosemary leaves (discard the sausage skins). Break the meat apart, stirring regularly. Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat. Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid. Cook for 4 minutes, then add the greens, tearing up any larger leaves. Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens. If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat. Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata. Add the gnocchi to the pan of water the greens were cooked in and pop the lid on. Mix the extra virgin olive oil, vinegar and a pinch of sea salt and black pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon. When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce. Season to taste and serve in the pan, or on a nice platter, drizzled with yoghurt.
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