4 spring onions
1 stick of celery
1-2 fresh red chillies
1 x 6-pack of good-duality sausages (approx. 400g)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano
500g dried pence
4 cloves at garlic
4 tablespoons balsamic vinegar
1×400 g tin of chopped tomatoes
a few sprigs at Greek basil, or regular basil
Trim the spring onions, parrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, l heaped teaspoon of fennel seeds and l teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with a lug at 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. Fill and reboil the kettle.
Top up the saucepan with more boiled water if needed. Season well then add the benne and cook according to packet instructions, with the lid askew.
Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons at balsamic vinegar and the tinned tomatoes. Add a little at the starchy cooking water from the pasta to loosen if needed.
Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan at 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 a few basil leaves.
Jamie Oliver 30-Minute Meals