Pregnant Jools' pasta from Jamie's 30 Minute Meals: A Revolutionary Approach to Cooking Good Food Fast (page 32) by Jamie Oliver

  • spring onions
  • basil
  • carrots
  • celery
  • fennel seeds
  • garlic
  • dried oregano
  • penne pasta
  • canned tomatoes
  • balsamic vinegar
  • red chiles
  • sausages

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • YorksPud on January 30, 2023

    Really enjoyed this pasta, simple and a cheap meal If cooking for a small crowd! We just had it on its own but will make the accompanying salad recommended in the book next time! It’s very similar to a sausage Ragu I’ve been making for years but will switch to this as the food processor aspect of the recipe is such a time saver and gives a much more even texture than the recipe I’ve previously used!

  • Natalie97 on September 12, 2022

    I loved this pasta dish! Very easy to assemble, flavours were great. Might leave it to simmer a bit longer like other users have (although i think it was great without!). I made this for my parents, which was risky because my dad hates pasta (especially with tomato sauce). But he loved it as well!

  • TLouise on January 04, 2021

    Love this recipe. There are not many dishes that will feed my whole family without someone complaining but this is one of them. No fuss, no waste. Thumbs up.

  • Jane on October 08, 2019

    This is the type of supper I used to make regularly when I had kids at home. It’s definitely comfort food and quick to make. I used baby leeks instead of spring onions and spicy sausages so with the chiles there was some heat. I cooked some asparagus with the pasta - peas or broccoli would be good too.

  • michalow on September 03, 2018

    I used this recipe as inspiration, but totally changed the proportions to make the sauce more veggie-centric. Used just one sausage (Field Roast Italian) with three carrots, three celery stalks, four spring onions, four garlic cloves, one hot chile, and about 20 oz of tomatoes. No additional salt beyond what came from the tomatoes and sausage. Served the pasta and sauce topped with freshly ground black pepper and chopped parsley -- I didn't think it needed cheese. I simmered only briefly, as recommended in the recipe, and like the fresh-tasting result. Outstanding payoff for effort. Will make again exactly like this. Also: okay to substitute half of a large brown onion for the spring onions if that's what's on hand, but spring onions really are best here.

  • Charlotte_vandenberg on August 31, 2018

    Very easy to assemble and very tasty. Will definitely make this again, also after pregnancy! ;-)

  • JJ2018 on April 20, 2018

    This is really delicious / super tasty pasta and sauce

  • Astrid5555 on October 29, 2016

    This was really good! I had some leftover sausages which I needed to use up and this dish was what showed up in my EYB search. As per the other reviewers' notes I let the sauce cook much longer, close to 45 minutes. I also did not add the chilli (for the kids) and used whole canned tomatoes, which worked well. Will definitely make again!

  • TrishaCP on August 06, 2014

    This was a really tasty dish. I used 1 lb of hot Italian sausages, and so I swapped 1/2 a red bell pepper for the chiles and reduced the fennel to 1/2 teaspoon. (All I had in the pantry anyway!) Like Melanie, I let my sauce cook a bit longer since I had some extra time, but this was still an easy one to prepare.

  • Melanie on February 20, 2012

    This pasta definitely passed the test! Tasted great – we used chorizo sausages and skipped the celery & basil (none at hand) and chillies (cooking for non spicy food eaters). If making just for myself I would add the chillies back in. Note that I had it slightly easier as my sister had already thrown the meat and veggies into the food processor and I just had to cook it later on. I still let the sauce cook for about 40 minutes though, pushing this dish way past the overall 30 minute meal mark. I think the flavour made up for it though so I would leave it to cook for a while next time anyway. I served this with garlic bread and a salad of rocket, parmesan and lemon juice and would probably do the same again next time.

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