The Easiest One-Pan Orecchiette Pasta Recipe . Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls. Web Smoky haddock corn chowder 30 minutes Not too tricky Sausage & fennel pasta 30 minutes Not too tricky Spinach & feta filo pie 25 minutes Not too tricky Summer veg lasagne 30 Chicken 209 Chicken recipes . Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon, and fry until lightly golden, stirring regularly. Be the first on your block to be in the know. Add a little of the starchy cooking water from the pasta to loosen if needed. Simply grate the Parmesan, garnish and go to it! Carefully pour in enough boiling kettle water to just cover the pasta about 300ml. Step 2: Squeeze the sausages out of their casings and into a heavy based pan/pressure cooker bowl with a little pre-heated oil. We enjoyed a green salad with thin slices of purple onion and cubed beets with this dish. Remove temporarily from the pot. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. 9M views, 10K likes, 1.3K loves, 482 comments, 1.6K shares, Facebook Watch Videos from Jamie Oliver: Sausage AND pasta Yes please! The sauce needs 6 minutes or more at a good bubbling simmer after adding the water, in order to draw out and meld the flavors of the meat and vegetables, as well as to soften the pieces of fresh fennel. Brush the wedges of fennel and unpeeled garlic cloves with a small amount of olive oil. As the pasta cooks, quarter the sausages lengthwise, then slice -inch thick. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Add the sausage meat, and cook, stirring and breaking it up more with a wooden spoon, until it sizzles and begins to brown, about 1 minutes. Please enable targetting cookies to show this banner, Dinner, sorted: Jamies fresh gnocchi, pasta, & sauce range, 2 dried red chillies, 2 heaped teaspoons fennel seeds, 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, a bunch of fresh flat-leaf parsley (15g). The noodles have a silky texture and are not easily overcooked. Pour in the wine and passata and top up with 400ml water, give it a stir, then pop the lid on. Heat the olive oil in a skillet set over medium-high heat. Method. In the first few minutes, you want to caramelize each ingredient as it is introduced to the pan this is especially important with the tomato paste, to give it a good toasting before it is diluted with the pasta water. Was this possible in such a short time? Add fennel and garlic and cook, stirring, for 10 minutes until fennel softens. Stir and fry while you peel and finely slice the garlic and onions. Add the zest and juice of the lemon and reduce the heat to low. Add the chopped fennel, and fennel seeds, then crumble in the dried chilli. Method Preheat the oven to 220C/200C Fan/Gas 7. Sausage pappardelle, a wildly simple, delicious, comforting, and clever dish. Adapted from Jamie Oliver | One: Simple One-Pan Wonders | Flatiron Books, 2023, Weve long been a fan of Jamies comfort cooking, from his beef bourguignon to chicken and leek pot pie. I bubbled and gently stirred the sauce for exactly 4 minutes, as recommended. Heat up a heavy bottomed pan on a medium-high heat. Trim the fennel bulb, removing any tough outer parts, reserving the fronds. Meanwhile, fill a large pan with the boiled water and some salt, and cook . This sausage pappardelle recipe from Jamie Oliver is a satisfying meal that transported this taster from Tampa to Tuscany. Please refresh the page or try again in a moment. Heat a splash of olive oil in a heavy-bottomed frying pan . It turned out to be the perfect hearty dish for a cold winter night. Remove the stalks and seeds from the chilli and pepper, tear into flakes and add to the pan. Method. 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 a bunch of fresh flat-leaf parsley (15g) Meanwhile, if youre making fresh pasta, get on with making your dough. Scrunch in the tomatoes through your clean hands, then add 1 tins worth of water and the larger basil leaves. I recommend using a hot Italian sausage, as the additional flavor lends itself well to the sauce. 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. I used a spicy Italian sausage, as thats my favourite and I served it with some nice garlic toast. We'd love to see your creations on Instagram, Facebook, and Twitter. Serves 4 Sausage Fusilli 4 beef sausages olive oil 1 large red onion 1 heaped tsp fennel seeds 4 jarred red peppers 4 sprigs of rosemary 4 garlic cloves 320g dried fusilli 3 tbsp thick balsamic vinegar, plus extra to serve 350g passata Creamy Garden Salad Over 100 one pot recipes using minimal ingredients, Vegetarian and flexitarian friendly with plenty of meat-free and meat-reduced recipes, From one pan personal pastas to speedy seafood dishes, and a whole chapter dedicated to chicken. Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. The chianti was very nice with it. Dont forget to enjoy the rest of the red wine alongside your meal. Made the dough and filling from scratch for the first time only took like 3 hours of rolling, filling and folding lol The combination of tender pasta, bites of sausage, and a wine-infused tomato sauce paired with a quick 30-minute preparation time has made this one an instant favorite.Angie Zoobkoff. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Throw in the broccoli and cook for 2 mins more. Squeeze the sausagemeat out of the skin into the pan . Put a pot of salted water on to boil for the pasta, cooking the pasta to instructions. 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. 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 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 Instructions. Stir in the garlic, parsley stalks, and fennel seeds, and cook until lightly golden, 2 to 3 minutes more. I would suggest using tongs to lift the pasta and move it around. If you are tripling the recipe, use a larger skillet or Dutch oven to accommodate all of the ingredients. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. O. They loved that it came together so quickly, making it perfect weeknight fare. Cover with cling film and leave to rest for 20-30 minutes. STEP 2 Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. It should start to resemble something like coarse mince. Its simplicity lies in its execution, namely a 10 to 15 min prep time. Yes, the recipe doubles very well, and you can even triple it to serve 4 people. Bring a large pan of salted water to the boil, cook the pasta according to the packet instructions, then drain. I like fennel seeds quite a lot, but have always toasted them in a small cast iron pan, and then ground them. Cut a slit into each sausage and squeeze the meat out into a large ovenproof pan with a little olive oil. Add the tomato paste and stir. This easy pappardelle recipe from Jamie Oliver comes together in one pan with a handful of pantry ingredients in less than 30 minutes. I did add a generous amount of freshly ground pepper and some red pepper flakes before adding a shower of grated Parmesan. Finish with freshly grated Parmesan and fresh basil, it's a real step up from the microwave meals Sarah's used to. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Add the tomato paste, chopped tomatoes, and meat. Roll the dough through a pasta machine, starting on the widest setting and working your way down to the second to last. Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Step 1. I persisted and as directed, added the passata, fresh pasta noodles, and 1 1/4 cups of boiling water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enter your email address and get all of our updates sent to your inbox the moment they're posted. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Jamie Olivers Aubergine Parmigiana Burger, Jamie Olivers Chickpea and Squash Casserole, Peri-Peri Prawns with Roasted Sweet Potato and Peppers. No additional water was needed. Provided courtesy of Ina Garten. Ingredients 400 g higher-welfare sausages olive oil 1 bulb of fennel , trimmed and finely chopped teaspoon fennel seeds 1 small dried red chilli 2 sprigs of fresh rosemary , leaves picked 250 ml white wine 1 x 700 ml jar of passata Parmesan cheese , for grating sea salt freshly ground pepper extra virgin olive oil For the pasta Scatter over a few basil leaves. Ingredients 400g sausage meat or sausages, Italian style is best here 1 tbsp olive oil 1 fennel bulb, thinly sliced 2 cloves of garlic, crushed 1 tsp fennel seeds 300-400g uncooked rigatoni. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Cut open the sausage skins and squeeze the meat into the pan. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later. 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. 400g), 1 heaped teaspoon fennel seeds, 1 teaspoon dried oregano, 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. This was delicious and easy to pull together with a minimum of prep. For more information about how we calculate costs per serving read our FAQS, This rich, tomatoey, sausage pasta is an absolute doddle and feels like a proper, hearty meal , Please enable targetting cookies to show this banner, Dinner, sorted: Jamies fresh gnocchi, pasta, & sauce range, 400 g higher-welfare sausages, 1 bulb of fennel , trimmed and finely chopped, teaspoon fennel seeds, 1 small dried red chilli, 2 sprigs of fresh rosemary , leaves picked, 250 ml white wine, 1 x 700 ml jar of passata, Parmesan cheese , for grating, 4 large free-range eggs, 400 g 00 Tipo flour , plus extra for dusting. Line a large baking tray with baking paper. Recipe: Sausage Pasta Calories: 306 per portion Serves: 4 Book: Jamie Oliver - 7 Ways Prep time: Approx 15 minutes Cooking time: Approx 20 minutes Ingredients: 8 chipolata or veggie sausages 2 red onions 1 tbsp fennel seeds 1 tsp dried chilli flakes 320g tenderstem broccoli 2 x 400g tins of plum tomatoes 300g dried farfalle 20g Parmesan cheese Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Cook for 10 minutes, or until softened, stirring occasionally. The recipe as written is for one person. By showing that vegetarian food is endlessly varied, packed full of avour and amazingly easy to prepare they want to spread the love for fruit and veg! Rigatoni all'Amatriciana (Rigatoni with Guanciale and Tomatoes), Fennel and Sausage Ragu over Pasta Recipe, Sausage, Onion and Pepper Baked Pasta Recipe, Orecchiette with Broccoli Rabe & Sausage Recipe. Pour the balsamic into the pan and leave to bubble away and reduce slightly. Break this up with a wooden spoon and fry until the meat starts to turn brown. Add 1 tablespoon olive oil. Have you tried this recipe? The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Then stir it in with everything else. Shred up the leftover ham or turkey.Cook the pasta in a pan of boiling salted water 3. package of loose hot Italian sausage that I already had instead of the two sausages called for. Jamie Oliver's Sausage Fusilli and a Creamy Garden Salad from 15 Minute Meals. Add the eggs and flour to a food processor with a pinch of salt and whiz until combined. 600 g Italian sausages or you favourite variety. Best video recipes from Jamie Oliver . Meanwhile, heat the oil in another saucepan over a low heat and cook the onion for 5 minutes until beginning to soften. To make this recipe vegetarian, use plant-based sausage. 1 fennel bulb (about 12 ounces), cored, thinly sliced, fronds chopped and reserved Freshly ground black pepper Step 1 Cook pasta in a large pot of boiling salted water until al dente. The recipe is very forgiving. Let it bubble away, stirring regularly until the pasta has absorbed most of the water and youve got a nice rich sauce, 4 to 5 minutes. Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds. Place a large frying pan on a medium heat with 3 tablespoons of oil. This recipe is a keeper for a quick, elegant comforting meal to spoil your loved ones. He still got his red sauce, but I got more complex herbal flavors and yummy sausage. Once the pasta is cooked, drain and reserve about a cup of the cooking water. Ingredients 500 g Italian pork and fennel sausages 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 1 tsp chilli flakes tsp fennel seeds 125 ml ( cup) red wine 750 ml (3 cups) passata 2 tbsp oregano leaves, finely chopped, plus extra, to serve cup Ligurian olives salt flakes and black pepper, to taste 300 g spaghetti Pour in the red wine and let it simmer until almost evaporated. This pappardelle recipe may not have a lot of ingredients, but you wouldnt know it. Roll and coat them in black pepper, then cook in a nonstick frying pan on a medium heat . They were also thrilled that the recipe had a short ingredient list and came together in just one pan, meaning fewer dirty dishes.Ruby Francis. The passata was a 14-oz. Heat the olive oil in your frying pan over a high heat. heat the oil in a large frying pan and crumble in the sausage meat and fennel seeds. With greens such as spinach about to come into season on the East Coast, this would make a great spring dish. Tip the mixture out on to a work surface and bring it together in a ball of dough. With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Store bought fresh pappardelle will also work as a substitute for those who do not have pasta makers. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened. Tiktok video from jamie oliver (@jamieoliver): Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausage meat out of the skin . Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Place a large, shallow casserole pan on a medium-high heat. Starbucks Is Putting Olive Oil in Its Drinks Is This the Next Revolution in Coffee? A quick sausage with pasta recipe has always been a go-to for me on a weeknight. 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. Place all the ingredients except the wine in a large, resealable freezer bag. Fill a large deep saucepan with boiling water. Admittedly, I was skeptical! Turn the heat off, stir in the parsley leaves, then season to perfection. Once at the right thickness (youre aiming for slightly thicker than a playing card) roll through the pappardelle cutter or lightly roll in half and over once more, then slice into 2.5cm pieces and toss to separate, dusting with flour to stop it from sticking. from The Roasting Tin Around The World, Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Recipe Instructions Heat a large saut pan or dutch oven over medium heat. Drain the pasta and broccoli, reserving a mugful of cooking water. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Hate tons of emails? 4 tbsp balsamic vinegar tin of tomatoes 2 cloves of garlic 500-600g penne pasta pinch of salt pinch of sugar parmesan - Chop carrots, spring onions, celery and chilli into teensy dice (Jamie used a food processor, blitzed it instead of chopping it) Creamy Pappardelle with Chicken and Bacon. Reduce to a simmer, and let cook until the flavors have developed, the sauce is thickened but not too thick, and the fennel is soft but not mushy, 6 minutes or more. This recipe is simple enough to make on a weekday evening after work. Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausage meat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice). While this is heating squeeze the sausage meat out of their casings into the pan. Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Preheat the oven to 180C/350F/gas 4. 4 days ago jamieoliver.com Show details . With easy prep, a short cooking time, and very little cleanup to do, I am happy to add this to the weekday dinner rotation. For more information about how we calculate costs per serving read our FAQS, Using best-quality sausages and tomatoes gives this from-scratch version of Sarahs favourite comfort food a real smack of flavour. For me, that is. Finish with a grating of Parmesan and an extra splash of extra virgin olive oil, if you like. I was a bit lazy with the ingredients and measurements. (Add more water if the sauce reduces too rapidly.) I also threw a couple of handfuls of frozen sweet peas in at the end for another layer of flavor, texture, and a pop of color. While the pasta is cooking, remove the sausage from its casing and break the meat up a bit with your fingers. Were delighted that it turned out so well for you. The stems were a nice addition to the sauce, and I liked the thought that I was using something that would have just ended up in the compost bin. Clear a good sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot, for a good minute of more, until it is sizzling and caramelizing. Having selected an Italian sausage for the recipe, there was some concern that the additional fennel might be too much but that was not the case. Slice the bulb in half lengthwise, remove core then slice each half in -inch-thick lengthwise slices. these links. Drain and add to the sauce, stirring to coat the pasta. Turn off the heat. Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6 to 8 minutes or until the fennel is tender and slightly caramelized. Pasta with bacon and pea <br><br>Ingredients:<br><br>The bacon is 6.<br>Fresh mint 1 bunch<br>Hard cheese - 100 g<br>Salt is to taste<br>Hammered pepper to taste<br>Ready chicken broth in cubes (optional) - 1 pcs.<br>Macaroni shells - 400 g<br>Olive oil to taste<br>Frozen peas - 300 g<br>Fat sour cream - 2 tbsp.<br>Lemon is one.<br><br . 1 tsp, fennel seeds ; The exact ingredients vary between brands of potted meat. fry for a few minutes, stirring well to break up the meat. Fry the onion with a pinch of salt for 7 mins. For more information about how we calculate costs per serving read our FAQS, 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. We're sorry, there seems to be an issue playing this video. Finish with a grating of Parmesan and a kiss of extravirgin olive oil, if you like. Drain the pasta, reserving about a wine glass worth of the cooking water. I really appreciate that, because I can buy what I need, and not have small amounts of various leftovers from prepackaged pasta that usually come in one of 2 sizes, 10 ounce packages, or 1 pound packages. Who can argue with a one-pot pasta dish that takes less than 20 minutes to prepare? Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat. Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. If youre in the mood for an easy comfort meal, look no further than Jamie Olivers sausage pappardelle! Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. fresh lasagne sheets (or fresh wide noodles). Related recipes Related features