I heart jamie oliver

last night, i was procrastinating and decided to cook dinner for my whole onesome.

i was looking for inspiration and remembered that i recently saw a preview of jamie oliver's upcoming show, jamie oliver's food revolution. i can't wait to see the cheery, british bloke get all choked up by how obese and obstinate the majority of america is. to properly celebrate, i made a variation of JO's sausage pasta:
http://www.jamieoliver.com/recipes/pasta-recipes/proper-blokes-sausage-fusilli

© David Loftus

servings: 3, use the whole box of pasta for 4

ingredients

• 1 teaspoon ground fennel (a couple shakes)

• 1 teapsoon red chili flakes (ditto)
• olive oil
• 4 or 5 hot italian sausages
• 1 tablespoon dried oregano (shake, shake and shake)
• a wineglass of white wine
• zest and juice of 1 lemon
• 2 big fistfuls of pasta, i used like 2/3 of a box of bucatini
• sea salt and freshly ground black pepper
• a couple small slivers of butter
• a handful of freshly grated parmesan cheese, plus extra for serving
• a small bunch of fresh flat-leaf parsley, leaves picked and chopped
• a small bunch of dill, leaves picked and chopped

what you'll need
• knife
• cutting board
• large pot
• wooden cooking spoon
• large saute pan
• ladle
• grating box and zester (you can also use the smallest grate on your grater)
•tongs


prep
boil a large pot of water, with a tablespoon of sea salt. wash and prep the herbs. heat a large saute pan with a tablespoon of olive oil. squeeze the sausages out of their casing and add to the pan. break up the sausages with a wooden cooking spoon. thoroughly wash the lemon and carefully remove the rind (no white part, or albedo). continue to break up the sausage into smaller pieces. meanwhile, cook the pasta to desired texture (i usually cook a minute less than instructed on the box). drain and reserve some of the cooking water. add the fennel and chili flakes and continue to cook until the sausage is brown and caramelized. add oregano and the glass of wine. cook until there is half as much liquid. add the lemon rind and juice. add a ladle full of the pasta cooking water and add the pasta. cook for a couple minutes, to marry flavors. add butter and parmesan and toss until combined. season with s&p and garnish with parsley and dill. give it all one more toss, then serve with extra parmesan. 

ta da!