Pork Sausage Pasta.

Okay… This is kind of hard for me. I never liked Jamie Oliver. I think it’s just his face. Or his attitude. Or a combination of both? I don’t know. Just seeing him on TV makes me want to hurt myself or others (preferably Jamie of course) in many ways. But some days ago I found this Jamie Oliver Recipe at seasaltwithfood, tried it and actually… I really liked it. There’s one Thing I know for sure: It’s not easy to accept and/or admit that.

But it’s true. This dish is such a great and hearty pasta dish, that just makes you want to eat a whole pot and die happily afterwards. The Lemon in the sauce is a nice contrast to the uber-savory taste of the pork sausage. Perfect balance, that just makes you eat more of that stuff.

P.S.: I’m not saying he’s a bad cook or anything. I mean, who am I to say something like that?! I just (still) can’t stand him. Cheers!

Recipe adapted from “Cook with Jamie” by Jamie Oliver

Ingredients:

serves 4

2 tbsp. fennel seeds (I left those out, just because I didn’t have them on hand)

2 dried red chiles, crumbled

olive oil

1 lb 6 oz coarse italian sausage, without casing

1 tbsp. oregano

1 cup of white wine

zest and juice of 1 Lemon

1 lb 2 oz fusilli or tortiglioni

2 tbsp. of Butter

1/4 cup parmesan cheese

A small bunch of fresh flat-leaf parsley, roughly chopped

Heat some olive oil in a cast-iron pan and add the sausage when hot, breaking it up with a wooden spoon. Fry for some minutes and add the fennel seeds and chile. Continue frying, until the meat is all browned and your kitchen smells delicious. (Seriously, it does!) Add oregano, white wine and let half of the wine boil away. Turn down the heat and stir in lemon juice and zest.

Now cook your pasta al dente, according to package instructions or personal preference. When done, drain pasta and toss with the sauce in your pan. Add parmesan, butter and parsley and mix until everything’s evenly distributed on the pasta.

Serve with some more parmesan and parsley.