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PREGNANT JOOLS' PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES



Pregnant Jools' pasta | Pasta recipes | Jamie Oliver recipes image

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. 

Total Time 30 minutes

Yield 6

Number Of Ingredients 14

4 spring onions
1 carrot
1 stick of celery
1–2 fresh red chillies
6 higher-welfare sausages (approx. 400g)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano
olive oil
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

Steps:

    1. Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. 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. Keep checking on it and stirring while you get on with other jobs.
    2. Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
    3. Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
    4. 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 the Parmesan for grating over. Scatter over a few basil leaves.

Nutrition Facts : Calories 502 calories, FatContent 17.2 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 22.8 g protein, CarbohydrateContent 68.3 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 1.05 g salt, FiberContent 3.7 g fibre

SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES



Sausage pasta bake recipe | Jamie Oliver pasta recipes image

The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!

Total Time 1 hours

Yield 4

Number Of Ingredients 9

3 cloves of garlic
50 g mature Cheddar cheese
50 g stale bread
2 teaspoons dried oregano
olive oil
4 higher-welfare sausages
1 pinch of dried chilli flakes
3 x 400 g tins of quality plum tomatoes
400 g dried rigatoni

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
    3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
    4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
    5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
    6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
    7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
    8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.

Nutrition Facts : Calories 599 calories, FatContent 17.5 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 26.8 g protein, CarbohydrateContent 89 g carbohydrate, SugarContent 14.1 g sugar, SodiumContent 2.9 g salt, FiberContent 9.5 g fibre

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