Iron Chef Shellie

Jools’ Pregnant Pasta

So after Cherrie had been cooking practically non-stop from Jamie’s 30 Minute Meals cookbook, I started watching the TV show and now want to cook everything from the cookbook.

This recipe goes with a salad and a dessert of frangipane tarts, but instead I made a banana cake (recipe to come) as I had some rather sad bananas in the fruit bowl.

The pasta itself is full of flavour, considering you are essentially making a ragu in 30 minutes, when they usually take hours to make. And let me tell you, this tastes even better the next day for leftovers!

To get the recipe for the tarts and salad that go with this pasta, head to : http://www.mydaily.co.uk/2010/10/19/jamie-olivers-30-minute-meals-jools-pregnant-pasta/

Jools’ Pregnant Pasta

Jamie Oliver

4 spring onions
1 carrot
1 stick of celery
1–2 fresh red chillies
1 x 6-pack of good-quality sausages
(approx. 400g)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano
500g dried penne
4 cloves of garlic
4 tablespoons balsamic vinegar
1 x 400g tin of chopped tomatoes
a few sprigs of Greek basil, or regular basil

  1. 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 of oregano. Keep pulsing until well mixed, then spoon this mixture into the 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.
  2. Put a large deep saucepan on a ow heat and fill with boiled water. Fill and reboil the kettle.
  3. Top up the saucepan with more boiled water if needed. Season well then add the penne and cook according to packet instructions, with the lid askew.
  4. 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.
  5. Drain the pasta, reserving about a wineglass 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 take straight to the table with the rest of the Parmesan for grating over. Scatter over a few basil leaves.

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Comments
19 Responses to “Jools’ Pregnant Pasta”
  1. Love the new heading! :D

    I have so many Jamie cookbooks that I feel like I should do a Jamie cook-through.
    Kat (Spatula, Spoon and Saturday) recently posted..Summer Pasta with Prawns, Chorizo and Olives

  2. Mez says:

    Heyyyyyyyyyyyy that looks awesome!!!
    I got Foxtel brainwashed into a 30min meal marathon yesterday… and now want to cook everything too… My only gripe with his 30 min meals is if you cooked the whole 30 min meal (main, sides, dessert) you could potentially be spending around $100 for all the ingredients (this is based on a meal I saw yesterday).

    Apart from that, yes, yes I want to cook everything too!!!

    xox

  3. This looks delicious, Shellie! :)

  4. I love the idea of using sausages-I used to do that to make meatballs as they’re already flavoured. But this looks even easier-love it Shellie! :)
    Lorraine @ Not Quite Nigella recently posted..Beba Y Cene, The Carrington, Surry Hills

  5. Esz says:

    Hmm I wouldn’t say $100 for a meal from the book but it isn’t cheap some of the time. Eg – the cuts of meat can be quite dear and if you don’t have your own herb garden, all those herbs are pretty expensive.
    I would say closer to $50-60. But the portions are always for 4 people or more and its a BIG meal. So in that respect, I think it’s not an excessive price to pay for how good the food is.

    Anyways – I just love Jamie and he’s doing such an awesome job actually trying to change how people think about food. His recipes have a distinct “Jamie” flavour and it’s amazing how much complexity in taste you can achieve in such a short amount of time using his recipes.
    The format of the book is really neat too, in that it’s not just single recipes, but he teaches you how to make the whole meal in the order it should be made in.
    Esz recently posted..Simplicty 3608 – Lessons in Wearing White…

  6. Why is it called the pregnant pasta? Hahaha
    Michelle chin recently posted..Simply Cooking: Poached Ocean Trout with Homemade Teriyaki Sauce

  7. Hhahaha I love the name of the pasta hehe ‘Jool’s Pregnant pasta’ :P I love Jamie Olivers easy recipes ~ especially the ones in his Food Revolution cookbook! Haven’t got the 30 minute one yet ~
    Daisy@Nevertoosweet recently posted..First Blog Challenge – Lemon Scones

  8. I adore his 30 minute meals. Fab recipes and they actually do take 30 minutes. The washing up however….. lol
    Nic@diningwithastud recently posted..Beef Steak Club at Chophouse – Sydney CBD

  9. Hes always good value. I love his 30 minute meals. Your version looks great
    tania@mykitchenstories recently posted..PS Cafe

  10. Quick and sounds so tasty, love quick meals!
    Sara (Belly Rumbles) recently posted..New Shanghai Chinese, Chatswood Chase

  11. We have that book and I’ve made this recipe lots of times – it’s so good! Got to love a Jamie Oliver recipe :-)
    thelittleloaf recently posted..Tea & Biscuit Ice Cream with a Salty Caramel Swirl

  12. Nicole Schuman says:

    I love the recipe’s name.. Jool’s Pregnant Pasta. :) And it really looks so yummy.. Thank for sharing your recipe!
    Nicole Schuman recently posted..this website

  13. I thought this might be a hidden message post ;) no iron chef baby on the way? hehe.
    Heidi xo
    Heidi – Apples Under My Bed recently posted..The Hours Before the Wedding…

  14. Ms.Harrison says:

    Yummy! I think I’m getting pregnant when I see this delicious “pregnant pasta”… : lol:
    Ms.Harrison recently posted..Oven repairs Melbourne

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