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!

The Most Splendiferously Aromatic Red Thai Chicken Curry

This is an amazing recipe, the smell in your kitchen while cooking it is just heavenly! This is adapted from Jamies 30 Minute Meals, he makes this with Prawn but I much prefer Chicken so here it is:

  • 2 stalks of lemongrass
  • 1 fresh red chilli
  • 2 cloves garlic
  • A bunch of fresh coriander
  • 2 jarred red peppers in brine
  • 1 heaped tsp tomato puree
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2cm (¾in) piece of fresh ginger
  • 2cm (¾in) piece of fresh galangal (optional)
  • 1 x 400g tin of reduced fat coconut milk
  • 2 shallots sliced
  • 2 limes, to serve
  • 4 chicken fillets diced
  • wholegrain basmati rice   

Put everything except the shallots, lime, chicken & rice into a food processor & blitz until smooth, your kitchen is going to smell absolutely divine! Put your rice on to cook as per packet instructions. Meanwhile lightly fry the shallot (or onion will do either) in sprayoil until soft approx 4mins. Add all the thai curry paste you whizzed up into the pot & lightly fry for a few mins. Add low fat coconut milk & raw diced chicken straight to the pot (this keeps it much softer than browning it first) Simmer over medium heat until chicken is fully cooked (approx 15 to 20mins) Serve over the cooked rice with lime wedges to squeeze over & enjoy! Serves 4 at 2pps on F&H or approx 12pps