Velvety Sausage Ragu with Penne & Parmigiano Reggiano

  

(Pregnant Jool’s Pasta recipe by Jamie Oliver)

Beautifully Silky Smooth Sausage Ragu with Wonderfully Filling Wholewheat Penne & Creamy Grated Parmigiano Reggiano. Only 4pps on F&H or 10 Propoints if pointing. This is a fabulous Jamie Oliver recipe from 30 minute meals that has become a staple in my dinner repertoire over the last few years. This is amazingly tasty & easy too. Don’t be tempted to use low fat sausages get the good meaty butcher ones that are about 3pps each, the tastiness of this dish is all about the good quality of the sausages used, low fat ones just won’t give the same result & it’s a very low point dish even with the good sausages so it’s worth it! Serves 6. Hope you Enjoy!  Ingredients:

4 Spring Onions

1 Carrot

1 Stick of Celery

1-2 Fresh Chillies

1 x 6 pack of good quality Sausages (400g)

1 Heaped Tsp Fennel Seeds

1 Tsp Dried Oregano

360g Dried Wholewheat Penne

1 Clove of Garlic

4 Tbsp Balsamic Vinegar

1 400g Tin of Plum Tomatoes

A Few Sprigs of Fresh Basil

60g Grated Parmigiano Reggiano  

Method:

Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor. Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, a heaped teaspoon of fennel seeds and one teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with spray oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs. Put a large deep saucepan on a low heat and fill with boiled water. Fill and re-boil the kettle. Top up the saucepan with more boiled water if needed. Season well with Salt, then add the penne and cook according to packet instructions, with the lid askew. Drain the pasta, reserving about a wine glass worth of the cooking water, Crush the cloves of garlic into the sausage mixture and stir in the balsamic vinegar and tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. taste, correct the seasoning. then tip into a large serving bowl and take straight to the table with the rest of the Parmesan for grating Over. Scatter over the basil leaves. Enjoy!

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