Whether it's a rich, slow-cooked rag on a cold winter's day or a bright, fresh-flavoured dish to enjoy in the sun, make the most of this amazing store cupboard (or beautifully homemade) ingredient with our huge selection of perfect pasta recipes. You can discard the long bits, but make sure you save some of the green fronds for sprinkling over the finished dish (photos 1-2). I bubbled and gently stirred the sauce for exactly 4 minutes, as recommended. Heat the olive oil in your frying pan over a high heat. Add the sausage mince, fennel seeds, oregano and the dried chilli (to your taste) if using. Oishii, The Brand Behind the Omakase Strawberry, Introduces New Koyo Berry Breed, 5 Best Non-Alcoholic Gins, According to a Spirits Expert, Everything You Need To Cook Like Emily Mariko, 25 Get Well Soon Gifts That Show How Much You Care, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, Enter Daily for Your Chance to Win $10,000. Check the seasoning and add more salt or pepper as required. It disappeared so quickly I did not have time to photograph the final product.If making again, I might add more sausage. Discovery, Inc. or its subsidiaries and affiliates. I couldnt find them, but they are very easy to make, no need to even seek them out. Stir in the garlic and parsley stems, and fennel, and continue to cook until golden. Put to one side. Serve the hot pasta right from the skillet into warm pasta bowls. This was delicious and easy to pull together with a minimum of prep. The consistency and amount of sauce were both perfect. When it comes to parsley, I have only used the leaves of the plant. It was seasoned to perfection with kosher salt and pepper and sprinkled with fresh parsley and grated Pecorino Romano. 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. The final portion is quite generous and could easily serve two. sweet paprika, lemon juice, garlic, salt . Step 1. Let's face it, there are some recipes that we just keep going back to over and over again, tried and tested favourites that the whole family loves. Please refresh the page or try again in a moment. Place a lid on top and fry for 2 minutes, or until golden, tossing occasionally. Carefully pour in enough boiling kettle water to just cover the pasta about 300ml. Heat the remaining oil in a medium frying pan over a medium heat. This recipe is simple enough to make on a weekday evening after work. Fennel Pasta Sausage Pasta Winter Dinner Italian Ingredients Method For the pasta, combine the flour, eggs and salt in a food processor. I couldnt find fresh noodles, so I par-cooked wide egg noodles (I love the Amish brand Mrs. Millers) and then finished them in the sauce instead of cooking them entirely in it I used 1/4 cup instead of 1 1/4 cups of water. I substituted fresh pappardelle made with a Phillips Pasta Maker for the fresh lasagna sheets. Add the leeks to the pan and season. The noodles have a silky texture and are not easily overcooked. Add the pasta to the skillet. The Best Fennel Jamie Oliver Recipes on Yummly | Old-fashioned Potted Crab By Jamie Oliver, Guinea Fowl With Potatoes, Fennel And Blood Orange, Recipe From Jamie Oliver, Slow Cooker Moroccan Chickpea Stew . 1 tsp, fennel seeds ; The exact ingredients vary between brands of potted meat. Bring a large pan of salted water to the boil, cook the pasta according to the packet instructions, then drain. The pasta is real comfort food and made a cold blustery day much warmer. 1 lb bulk mild Italian sausage 2 teaspoons minced garlic 1 teaspoon whole fennel seeds, crushed or chopped 1/2 teaspoon crushed red pepper flakes Salt and pepper, to taste 1 cup dry white wine 1 cup heavy cream 2/3 cup half-and-half 2 tablespoons tomato paste 1 lb rigatoni pasta 1/2 cup chopped fresh parsley, divided The passata was a 14-oz. We're sorry, there seems to be an issue playing this video. Cover with cling film and leave to rest for 20-30 minutes. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Drain. Ingredients 400 g higher-welfare sausages olive oil 1 bulb of fennel , trimmed and finely chopped teaspoon fennel seeds 1 small dried red chilli 2 sprigs of fresh rosemary , leaves picked 250 ml white wine 1 x 700 ml jar of passata Parmesan cheese , for grating sea salt freshly ground pepper extra virgin olive oil For the pasta Drain the pasta and broccoli, reserving a mugful of cooking water. I doubled the recipe, which can easily feed 4, and used a whole 1 lb. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Peel and nely slice the garlic. Boil the kettle. 1 tsp fresh cracked . Drop the cooked ziti into the simmering sauce. from One: Simple One-Pan Wonders. Finish with a grating of Parmesan and a kiss of extravirgin olive oil, if you like. Add sliced fennel, onion, garlic, oregano, salt and pepper. Fill and re-boil the kettle. Add fennel and garlic and cook, stirring, for 10 minutes until fennel softens. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate. While the pasta is cooking, remove the sausage from its casing and break the meat up a bit with your fingers. Perhaps a wok would be a better choice if you are scaling up the recipe. Have you tried this recipe? See what I mean by lazy? Stir in the garlic and fennel seeds and cook for a further minute. To make. Season well then add the penne and cook according to packet instructions, with the lid askew. Trim the fennel bulb, removing any tough outer parts, reserving the fronds. Recipe 2023 Jamie Oliver. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat. Although I would say that 4x the reipe would be about the limit I would try to make in a frying pan, it worked well. The recipe as written is for one person. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through. Were delighted that it turned out so well for you. The sauce needs 6 minutes or more at a good bubbling simmer after adding the water, in order to draw out and meld the flavors of the meat and vegetables, as well as to soften the pieces of fresh fennel. I quadrupled the ingredients and I found that that amount of pasta was hard to handle even in a wide-based frying pan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side. Method Preheat the oven to 220C/200C Fan/Gas 7. With greens such as spinach about to come into season on the East Coast, this would make a great spring dish. Reduce to a simmer, and let cook until the flavors have developed, the sauce is thickened but not too thick, and the fennel is soft but not mushy, 6 minutes or more. Pour the passata into the skillet. remove the sausages from their skins. heat the oil in a large frying pan and crumble in the sausage meat and fennel seeds. joined in with her comment, This pappardelle recipe is very straightforward, and it feels like a warm hug on a cold night. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Peel and finely slice the garlic. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and youve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed. Heat a large skillet or pot over medium heat and add the olive oil. Heat 2 tbsp of the oil in a saucepan over a medium heat. Season well, then add the penne and cook according to packet instructions, with the lid askew. Strip in the thyme leaves and fry for 30 seconds, or until crisp, then spoon out and save for later, leaving the pan on the heat. 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 Nutrition: Calories: 502 calories Fat: 17.2 g fat Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Its simplicity lies in its execution, namely a 10 to 15 min prep time. I thought at first the fennel would be a little overpowering, but it absolutely wasnt, it added a depth of flavour that was quite tasty. Grate the parmesan cheese on top and serve with the roughly chopped parsley leaves on top. Check the seasoning and add more salt or pepper as . This easy pappardelle recipe from Jamie Oliver comes together in one pan with a handful of pantry ingredients in less than 30 minutes. Once the pasta is cooked, drain and reserve about a cup of the cooking water. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. (If using veggie sausages, roughly slice and fry in 1 tbsp olive oil until golden and crispy.) I used a basic fresh fettuccine pasta from the grocery store, cut it into thirds and had great success. Haa!! Drain, saving 1-2 tbsp of the water. , Please enable targetting cookies to show this banner, Dinner, sorted: Jamies fresh gnocchi, pasta, & sauce range, Behind the scenes of Jamie Cooks Italy: Jamie Oliver, 1 onion, 1 carrot, 1 stick of celery, 1 bunch of fresh basil , (30g), 4 quality Italian sausages , (250g in total), 1 heaped teaspoon fennel seeds, 1 teaspoon dried oregano , ideally the flowering kind, 1 pinch of dried chilli flakes, 1 sprig of fresh rosemary, 4 cloves of garlic, 2 tablespoons balsamic vinegar, 2 x 400 g tins of quality plum tomatoes, 300 g dried penne, 40 g Parmesan cheese , plus extra to serve.