OK so lets talk Jamie's 30 Minute Meals, as far as recipes go I love it, I would be hard pushed to find a recipe in the book that I didn't want to cook. Everything looks delicious, the recipes are simple and don't require any complicated or unavailable ingredients, however I don't think I like the whole 30 minute meal system.
I made this pasta last night and it was brilliant, Baby Love adored it, even saying it was better than a Bolognese. I tried to get a mark out of 10 but he finds this too difficult and instead I just ask whether he would like the dish again, the answer was a big yes.
It is called quite simply Pregnant Jools's Pasta and once you eat it you can see why Jools loves the dish, it is flavourful, comforting, filling and unbelievably delicious.
I took the skins off my sausages but Jamie doesn't specify, I just knew I would prefer it without. I used pork and venison sausages, which were incredible, I also used a really good quality balsamic vinegar and fresh pasta.
Pregnant Jools's Pasta - Jamie's 30 Minute Meals
4 spring onions
1 stick celery
1-2 fresh red chillies
1 x 6 pack good quality sausages (approx. 400g)
1 heaped teaspoonful fennel seeds
1 teaspoon dried oregano
4 cloves of garlic
4 tablespoons balsamic vinegar
1 x 400g tin of chopped tomatoes
a few sprigs of Greek basil, or regular basil
Put a large frying pan on a high heat. 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, 1 heaped teaspoon of fennel seeds and 1 teaspoon Oregano. Keep pulsing until well mixed, then spoon mixture into the hot frying pan with a lug of olive oil, breaking it up and stirring as you go.
Fill and boil the kettle. Cook the pasta according to packet instructions.
While the pasta is cooking, crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tbsp of balsamic vinegar and the tinned tomatoes. (I'd make sure your sausage mixture was nicely cooked and golden brown before adding the tomatoes). Add a little of the starchy water from the pasta to loosen it if needed.
Drain the pasta, reserving about a wineglass worth of 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 take straight to the table.
I honestly can't recommend this dish enough, not only was it delicious but quick and easy too.
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