If there’s one thing I know in this world, it’s that you can’t go wrong with Jamie. Jamie Oliver creates meals that are easy to make, taste like heaven, and that aren’t going to harm the old waistline! This recipe comes straight out of his new ‘Jamie Oliver’s Superfoods’ cookbook (which I highly recommend purchasing) and is now a family favourite. Using leftover Christmas sausage meat, courgette, peppers and sweet tomatoes, this recipe created a pasta that filled my family’s tummies with a yummy combination of Italian flavours that pack a punch! This recipe serves 4, and only takes 45 minutes to whip up.
- 1 large courgette
- 3 sausages
- 1 fresh chilli (or a sprinkle of chilli flakes)
- Olive oil
- 4 cloves of garlic
- 2 tsp. fennel seeds
- 1 onion
- 1 green pepper
- 1tsp paprika
- ½ bunch of fresh oregano (or dried if you don’t have fresh)
- 2 Tbsp. red wine vinegar
- 1x400g tin of chopped tomatoes
- 300g dried whole-wheat spaghetti or tagliatelle
- Grated parmesan cheese for serving
- Chop up the sausage, green pepper, and courgette into medium sized chunks and fry them off in a large pan on a medium heat with a splash of olive oil. Add the fennel seeds, chilli, paprika and season well with salt and pepper.
- Finely slice the onions and garlic, and once the sausage has turned a golden brown add them into the pan. Wait 5 minutes before adding the fresh oregano. Let this cook for 15 minutes on a low heat, stirring occasionally, until the onions and garlic are soft.
- Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a spoon. Half fill the empty tin with water and pour into the pan. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
- Meanwhile this is simmering, bring a medium sized pan of water to the boil and cook the pasta according to the packet instruction. Drain the pasta, reserving a mug of the cooking water. Toss the pasta through the sauce, loosening it with a little reserved water if needed.
- Serve the pasta with a grating of Parmesan on top, and enjoy!