Best Proper Blokes Sausage Pasta Recipes

SPICY SAUSAGE FUSILLI

Steps:

• Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
• 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.
• 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.
• 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.
• Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
• 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.
• 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.
• Jamie's top tip Remember to buy the best sausages you can afford - if you get cheap, dodgy sausages it just won't work.

PROPER BLOKES' SAUSAGE FUSILLI

Steps:

• Bash up the fennel seeds and chillies in a pestle and mortar or Flavor Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to color and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
• Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the package instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavors then add the 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.

PROPER BLOKES' SAUSAGE FUSILLI

Steps:

• Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized. Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavours then add the 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.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
• Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
• Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
• Divide the pasta between serving bowls and garnish with more Parmesan.
• Enjoy!