This pasta is adapted from a recipe from Jamie Oliver, which tends to be very popular among the gents; it’s simple, meaty and mighty delicious.

Serves 6

What You’ll Need

  • 2 dried red chillies
  • 2 onions
  • 1 tablespoon of butter
  • olive oil
  • 600 g quality coarse Italian sausages, Cumberland sausages or higher-welfare pork mince
  • Few sprigs of oregano, leaves chopped
  • 250 ml white wine
  • zest and juice of 1 lemon
  • 500 g fusilli or penne
  • sea salt
  • freshly ground black pepper
  • 20 g Parmesan cheese , plus extra for serving
  • ½ a bunch of fresh flat-leaf parsley


Slice up the chillies.

Heat a dash of olive oil in a frying pan over a high heat. Squeeze the meat out of the sausage skins for a course mince, or cook the sausages first and then slice them up.

Fry for a few minutes, or until the meat starts to colour and the fat has cooked off.

Add the chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.

Stir in the oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice, then turn the heat down to low.

Slice up the onions and place into a pan with butter and olive oil mixed together over medium heat. Fry until the onions are softening and keep stirring until the onions are turning crispy and caramelised.

Meanwhile, cook the pasta in a large pan of salted boiling water until el dente.

Drain it in a colander, reserving a some of the pasta cooking water. Add the pasta to the meat in the pan and add the onions, mixing it well to cover all the delicious flavours. Add the pasta water if the mixture is too dry and another dash of olive oil.

Grate in some Parmesan, then add chopped parsley leaves and stalks. Season and serve hot.