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."
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  • Bash the fennel seeds and chiles in a flavor shaker, pestle and mortar, or a spice grinder until coarsely crushed. Set aside.
  • Heat 2 TB good olive oil in a pan over medium high heat.
  • 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.
  • 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.
  • Stir in the oregano, then add the white wine and stir until it is reduced by half.
  • Add the lemon zest and juice.
  • Turn down to low while you cook your noodles al dente (follow the package instructions precisely for perfect al dente every time).
  • When pasta is al dente, drain it in a colander, keeping 1/2 cup of the pasta water aside.
  • 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.

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  1. We've made this twice now. We used beef and black pepper sausages and love the simplicity of this dish. Easy but good enough for guests. Jamie's recipes are great, thanks for sharing :-)
  2. I used one of those pre-cooked hillshire farms sausages I had in the freezer cut into small pieces. I'm not a fan of regular sausage. It turned out very good. Can't go wrong with white wine and lemon juice combo. ***I guess someone doesn't like the fact that I tried something different.***


I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
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