Another one of my favourite Jamie Oliver recipes. Tried and tested quite a few times. There’s no real sauce that goes with the pasta, but the power-packed flavours are in the sausage and coated in the pan while cooking, so all that goodness sticks to the cooked pasta when stirred through.

This was also the first pasta recipe I’ve tried that uses crushed fennel seeds. I have never tried cooking with fennel seeds before, not favouring the aniseedy flavour it produces. However, I’m a convert – this aromatic herb is excellent, and in this dish the fennel seeds are cooked with the sausages and it takes regular sausage meat from normal to special. Jamie calls this dish ‘proper bloke’s sausage fusilli’. Deep down, I must be a bloke then, cos I absolutely love this. It’s a gutsy, earthy dish and very easy to prepare.

This recipe is from the ‘Cook with Jamie’ book but  for a full recipe low-down, go to Jamie’s site here.

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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.

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Home attempts, Pork, Recipes, Rice, Noodles, Pasta

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