Jamie Oliver’s Pregnant Jools's Pasta

4 scallions

1 carrot

1 stalk celery

1-2 fresh red chiles (I used green Thai chiles)

1 lb. sausage, casings removed (I used hot Italian sausage)

1 heaping teaspoon fennel seeds

1 teaspoon dried oregano

1 pound dried penne

4 cloves garlic

1/4 cup balsamic vinegar

1 14-ounce can diced tomatoes

a few sprigs of Greek basil, or regular basil

Parmesan cheese for shaving over

Trim the scallions, carrot, and celery.  Roughly chop all the vegetables, then blitz in the food processor with the chiles.  Add the sausages, 1 heaping teaspoon of fennel seeds, and 1 teaspoon of oregano.  Keep pulsing until well mixed, then spoon this mixture into a hot frying pan with a lug of olive oil, breaking it up and stirring as you go.  Keep checking on it and stirring.  

Cook pasta following the package instructions.

Crush 4 garlic cloves into the sausage mixture and stir in 1/4 cup of balsamic vinegar and the canned tomatoes.  Add a little of the starchy cooking water from the pasta to loosen, if needed.

Drain the pasta, reserving about a wineglass worth of the cooking water.  Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency.  Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with Parmesan for grating over. Scatter over a few basil leaves.

Serves 4 - 6

Source:  Jamie Oliver's Meals in Minutes

Printed from Brenda’s Canadian Kitchen