I’m back in London now but only start my freelance work next week. So I invited
some friends over for lunch. Britt, her youngest daughter Aeryn, Wends and Jos.
I made a pasta from Jamie Oliver’s 30 Minute Meals, plus a side salad and I was
meant to make a mixed berries yoghurt ice-cream but I ordered the wrong thing
online so we ended up sharing a slab of Crunch instead.
by Jamie Oliver
4 spring onions
1 stick of celery
1-2 fresh red chillies
1 x 6 pack of sausages
1 heaped tsp fennel seeds
1 tsp dried oregano
500g dried penne
4 cloves of garlic
4 tbsp balsamic vinegar
1 x 400g tin of chopped tomatoes
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 sausage meat, 1 heaped
teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed,
then spoon this mixture in a hot frying pan with a lug of olive 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. Season your water
well then add the penne and cook acording to packet instructions, with the lid askew.
Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons
of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water
from the pasta to loosen if needed.
Drain the pasta, reserving about a wine glass worth of the cooking water. 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 scatter of the fresh basil and parmesan.