Jamie Oliver’s Recipe (Pregnant Jools’s Past) : Pasta Recipe : Seonkyoung Longest

My mother in-law visited us early of this moth (May), and we were so happy to greeting her!
I love my mother in-law. I don’t have God Mother because having a God Mother is not common in Korea. So my mother in-law is doing 2 jobs for me- mother in-law and God Mother. lol I don’t think she knows or cares. LMAO! The most I love about her is she is an amazing and very strong woman and same time a very very lovable person. She taught me most of family and woman in America’s culture, something that Jacob couldn’t teach me. 🙂  I love her to death, but let me tell ya, she is a picky eater!! LOL  Jacob warned me when I wanted to cook for her, but I didn’t take it seriously. But one day, we finally got comfortable with each others, she told me what she “Don’t”. It includes cucumber and mushroom that I really enjoy cooking with… I’m still on my way to discover what she don’t, so I won’t make mistakes!  One thing she loves so much is pumpkin. Her husband, Rich, always  bake a pumpkin pie for her birthday every year. 🙂 How sweet! ♥  When I see any kind of food that has pumpkin or pumpkin flavor (like latte, pancake, ice cream and more) I always think about her. I just saw pumpkin pie ice cream the other day at the grocery store, I can’t wait to let her know! 😀

Anyways, when she visited us, of course I wanted to make her a welcoming meal- that something safe! LOL  I know she loves pasta, so I decided to make this Jamie’s simple pasta dish. 🙂

She literally LOVED it!! She is not a big eater, she doesn’t eat as much as Jacob or I eat.. I guess she is normal, and we are just big portion people.. LOL She had this pasta 2 plates!!! (of course Jacob did 3, I did 2 too!) Normally she only do 1 or 1/2, so I accept this is one my of big success!! She even asked me the recipe, so I told her. 🙂   And I thought it would be sweet of me to share with you guys too! 🙂

Jamie Oliver’s Recipe – Pregnant Jools’s Past from Jamie Oliver’s Meals in Minutes

Ingredients
4 scallions
1 carrot
1 stalk celery
1-2 fresh red chiles
6 good-quality sausages (approx. 14 ounces)
1 heaping teaspoon fennel seeds
1 teaspoon dried oregano
1 pound dried penne
4 cloves garlic
1/4 cup balsamic vinegar
1 x 14-ounce can diced tomatoes
a few springs of Green basil, or regular basil 
Parmesan cheese, for grating over

Directions
Trim the scallions, carrot, and celery. Roughly chop all the vegetables, then blitz in the food processor with the chiles (stalks removed). Add the sausages, 1 heaping 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. Put a large deep sauce pan on a low heat and fill with boiled water. Top up the sauce pan with more boiled water if needed. Season well, then add the penne and cook following the package instructions, with the lid askew.

Crush 4 unpeeled cloves garlic into the sausage mixture and stir in 1/4 cup of balsamic vinegar and the canned tomatoes. Add a little of the starchy cooking water from the pasta to loosen, if needed.

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 Parmesan for grating over. Scatter over a few basil leaves. 

All of you know that Jamie Oliver is my mentor.
I love all his recipes, I love what he does, I love how he does and I love WHY he does.
Every time I cook his recipes, I feel so small and see the far far away of my journey of cooking. I keep cooking his recipes, even though it makes me feel so small after I cook and taste the food, because I know that’s growing process. I grow up little by little every time I cook and with his recipe, I grow up a bit more than a little. You know what I’m saying? It’s hard to explain.

I hope you guys give it a try and enjoy this recipe!!

XOXO