Proper blokes' sausage fusilli from Cook with Jamie: My Guide to Making You a Better Cook (page 72) by Jamie Oliver

  • Parmesan cheese
  • fennel seeds
  • lemons
  • dried oregano
  • parsley
  • fusilli pasta
  • white wine
  • Italian sausages
  • dried red chiles

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

  • kari500 on October 13, 2020

    One of our favorites. The lemon is essential.

  • stockholm28 on February 15, 2015

    This recipe is all about the sausage. It makes a lot; the recipe says 4 to 6 servings, but with more than a pound of dried pasta, I'd say it was at least 8 servings. This would be a good weeknight meal.

  • Rutabaga on December 15, 2014

    This is such a great, fast dinner to throw together, a real crowd pleaser. Add a simple vegetable dish or salad, and dinner is done. I like to use bulk house made chicken or turkey sausage from PCC, the local organic foods shop.

  • Delys77 on October 26, 2011

    You will want to go with almost the quantity of pasta he suggested, maybe slightly less. The sauce is mostly about the sausage so make sure you get good sausage. We used lamb and it was very good.

  • Breadcrumbs on March 29, 2011

    p. 72 - Absolutely delicious! I wholeheartedly agree w JO, much of the flavour in this dish comes from the sausages so a high quality product is imperative. We adored how the bright lemon flavour complemented the hearty sausages and, countered their richness. The chilies provide just the right amount of subtle heat. I did worry that the sauce might be too acidic given the inclusion of wine and lemon juice but after the short simmer, all flavours were balanced and just perfect in our estimation. I used Farfalle and I didn’t thoroughly drain it before adding to the pan of sausage. We found that the water that clung to the pasta to be adequate to aid in distributing the sausage mixture so I didn’t feel the need to add any of the pasta water I’d reserved. We served w some freshly grated parmesan. Aside from being so delicious, this dish is super easy and comes together in no time. I look forward to making this again. Photos here: http://chowhound.chow.com/topics/769171#6421065

  • Jane on September 03, 2010

    Great everynight dinner. I mix it up by adding spinach or broccoli or sundried tomatoes, it's good every way.

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