Pregnant pasta.. or so Jaimie O says!
This has been on the rotation for a while, its a good way to use sausages and not your average pasta dish. It's adapted from Jaimie Oliver's recipe and he says Jools craves it when she's pregnant. We just crave it sometimes because its yum!
A good lug of olive oil
6 spring onions - finely chopped
4 cloves of garlic - finely chopped
2 fresh birdseye chillies - finely chopped
1 carrot - finely chopped
1 stick of celery - finely chopped
I red capsicum - finely chopped
1 x 6 - pack of good-quality sausages (approx. 400g) - I used lamb - but any work well!
1 heaped tsp fennel seeds
1 tsp dried oregano
500 g dried penne
4 tbsp balsamic vinegar
1 x 400g tin of chopped tomatoes
3/4 of a cup of grated parmesan cheese
A few sprigs of basil
Begin by boiling a large pot of water on the stove, with a pinch of salt and a couple of drops of oil.
Finely chop the spring onions, carrot, capsicum, celery, chilli and garlic. Heat the oil in a large non-stick pan and season with salt and pepper. Add the chopped vegetables and fry over a medium heat for a couple of minutes until soft and fragrant. Chop the sausages and add, along with the fennel seeds and oregano to the pan. Continue frying until the sausage is cooked.
Add the pasta to the rapidly boiling water and cook according to the packet. It should take 10 - 12 mins.
Stir the balsamic vinegar and tinned tomatoes into the sausage mixture and allow to simmer over a med - low heat. When the pasta is almost cooked add a little of the starchy cooking water from the pasta to loosen the sauce (about a ladel full).
Drain the pasta and tip straight into the sauce and stir through, adding a little more of the pasta water if necessary. Stir through half of the parmesan.
Serve in large bowls with some more parmesan, basil leaves and ground black pepper. It's spicy but sweet and warms you from the inside out! mmm