Proper Blokes’ Sausage Fusilli
(recipe, Jamie Oliver)
Despite its cheeky name, this dish will likely impress women as well as men. It works fine with penne pasta, too.
- 2 heaping teaspoons fennel seeds
- 2 dried red chiles, crumbled
- Olive oil
- 1 lb. 6 ounces coarse Italian or other high-quality sausage
- 1 Tbsp. dried oregano
- 1 cup white wine
- Zest and juice of 1 lemon
- 1 lb. 2 ounces dried fusilli or penne pasta
- Sea salt
- Freshly ground black pepper
- Two or three knobs of butter
- Handful of freshly grated Parmesan cheese, plus extra for serving
- Small bunch of fresh flat-leaf parsley, leaves picked and chopped
- Bash up fennel seeds and chiles in a pestle and mortar until coarsely crushed, then put to one side.
- Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze meat out of sausage skins and put in pan, breaking it up with the back of a spoon. Fry for a few minutes until the meat starts to color and the fat has rendered slightly, then crush once more so it resembles coarse mince.
- Add bashed-up fennel seeds and chiles and cook on medium heat for around 10 minutes until meat becomes crisp, golden-brown, and slightly caramelized.
- Stir in oregano, then pour in white wine and allow to reduce by half. Add lemon zest and juice. Turn heat down to low while pasta cooks in a large pan of salted boiling water.
- When the pasta has cooked al dente, drain in a colander (reserving some of the cooking water) and toss in the pan with the meat. Coat pasta in all the lovely flavors, then add butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce.
- Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.