Proper Bloke's Sausage Pasta

Jamie Oliver. Need I say more? This pasta will also please the ladies! We make this at least every other week now, it is that darn good. As Jamie says, "Remember to buy the best sausages you can afford, if you get cheap, dodgy sausages, it just won't work." Note: Don't use precooked sausage for this recipe, it must be raw.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons fennel seeds
• 2  dried red chilies, crumbled
• 1 1⁄2 lbs  raw cumberland sausages, skins removed
• 1  teaspoon dried oregano
• 1  glass white wine
• 1  lemon, juice and zest of, organic
• 1  lb  good quality  fusilli
•  salt and pepper
• 2  tablespoons butter
• 4  tablespoons  fresh grated parmesan cheese
• 3  tablespoons fresh thyme, leaves picked, and chopped

Directions

1. Bash the fennel seeds and chiles in a flavor shaker, pestle and mortar, or a spice grinder until coarsely crushed. Set aside.
2. Heat 2 TB good olive oil in a pan over medium high heat.
3. Put the sausage filling in the pan, breaking it up. Fry for a few minutes until the meat starts to color and the fat starts to render out of it, then break it up again until it resembles coarse ground beef.
4. Add the bashed up fennel and chiles, and cook over medium high heat for about ten minutes, until the meat becomes crisp, golden brown, and slightly caramelized.
5. Stir in the oregano, then add the white wine and stir until it is reduced by half.
6. Add the lemon zest and juice.
7. Turn down to low while you cook your noodles al dente (follow the package instructions precisely for perfect al dente every time).
8. When pasta is al dente, drain it in a colander, keeping 1/2 cup of the pasta water aside.
9. Toss the pasta with the meat in the pan until coated, add the butter, parmesan, fresh thyme and spoonfuls of the reserved pasta water until you have a lovely, shiny, loose sauce. Check for seasoning (more salt? pepper? chile powder?) and top with parmesan, server immediately.