Jamie Oliver Pregnant Pasta

I didn’t think I’d be writing about something called “Pregnant Pasta,” but here we are. The name alone? Kind of hilarious. The dish, though—unreal. It’s rich, kinda spicy, and layered in that messy, throw-it-together way that ends up tasting like you planned every bite. The sauce has this balsamic twist that hits you right after the fennel-spiked sausage does its thing. I made it late one evening with half a plan and a hungry mood. Felt like something real. (inspired by Jamie Oliver)

Ingredients You’ll Need

• 4 spring onions, just trimmed
• 1 carrot, no need to peel
• 1 lonely stick of celery
• 1 or 2 red chillies—depends how much drama you want
• 6 good sausages (I used higher-welfare pork; about 400g)
• 1 fat teaspoon fennel seeds
• A pinch-and-a-bit of dried oregano
• Olive oil, a decent splash
• 500g penne pasta—something you can stab with a fork
• 4 cloves garlic, still in their jackets
• 4 tablespoons balsamic vinegar (yes, four)
• One 400g tin chopped tomatoes
• A few sprigs of basil—Greek if you have it, regular if not
• Parmesan—don’t ask how much, just grate until it feels right

How To Make Jamie Oliver Pregnant Pasta

1. Chop up your spring onions, carrot, and celery. Rough is fine. Nothing dainty. Throw them into a food processor with your red chillies (no stalks, unless you like surprise bitterness). Blitz until it looks like a chunky, colorful mess.
2. Squeeze sausage meat out of the skins. Into the processor it goes, along with fennel seeds and oregano. Pulse a few times—don’t go overboard. You’re not making baby food. It should still look like food.
3. Heat a pan—get it hot, not screaming. Olive oil in. Then scrape in the sausage mixture. Break it up, stir it around, let it brown. It’ll stick a little. That’s okay. The sticky bits are flavor. Just don’t burn it. Keep an eye while you sort the pasta.
4. Boil water in your biggest pot. Salt it like the sea. Throw in the penne and leave the lid ajar. Stir sometimes. Pasta sticking together is a heartbreak.
5. Back to the sauce. Smash your garlic cloves—skins on—and add them straight to the pan. No finesse. Pour in the balsamic. It’ll hiss and fog up your glasses. That’s when you know you’re onto something. Now the chopped tomatoes. Stir. Let it simmer while you sip something and wait.
6. If it thickens too much, nick some pasta water—just a ladle. That starchy stuff is like a secret cheat code. Makes everything come together.
7. Once pasta’s just shy of perfect, drain it. Save a splash of the water, just in case. Tip the pasta into the pan with the sausage sauce. Stir, gently. You want it coated, not clobbered. Add that water bit by bit until it looks shiny and soft.
8. Taste it. Salt, Pepper, Maybe a bit more vinegar? Up to you.
9. Tear over basil. Shower it in Parmesan. Serve it hot, in the biggest bowl you’ve got. No fancy plating. Just pasta.

Why I Love This Recipe

I made it once, kind of on a whim. Late night, no groceries except sausages and a few stragglers in the veg drawer. Didn’t expect much. But it hit. Like proper comfort. Fennel, sweet vinegar, chilli warmth—it sticks with you. My youngest said it smelled like a holiday, which I didn’t understand but loved anyway.

Recipe Tips

• Don’t blend the sausage mix too smooth. You’ll regret it. Texture is everything.
• Undercook the pasta by a minute. It’ll finish cooking in the sauce and keep its bite.
• Save more pasta water than you think you need. It fixes everything.
• Parmesan from a wedge, not a bag. Trust me.
• No basil, Try parsley. Or don’t use anything. Still works.

How To Store This Jamie Oliver Pregnant Pasta

• At Room Temp: Let it sit out no more than two hours. Then it gets weird.
• In The Fridge: Throw it in a container with a lid. Keeps fine for about three days. Flavors deepen.
• In The Freezer: You can freeze it. It’ll lose a bit of its soul, but it’ll still feed you.

Reheating:

• Oven: 180C (350F), covered, 20 minutes.
• Microwave: Two minutes, stir, another minute. Maybe more.
• Stovetop: Medium heat. Bit of olive oil. Go slow.

Let’s Answer a Few Questions! (FAQs)

What if my sauce is thicker than I’d like?
Easy. Add a splash of that pasta water you hopefully saved.

Can I swap out the sausages?
Yeah. Use whatever you’ve got. Even veggie ones if that’s your vibe.

How do I stop pasta clumping up?
Stir it. A few times. And don’t let it sit in the colander too long.

No balsamic in the cupboard—what now?
Red wine vinegar will do. Apple cider in a pinch. It’ll be different but good.

Can this be vegetarian?
Yep. Go with veggie sausages or use lentils. You’ll still get that nice, meaty feel.

Nutrition Facts (per piece-ish)

• Calories: 502
• Carbs: 68g
• Protein: 23g
• Fat: 17g
• Sugar: 6g
• Fibre: 4g

Try More Recipes:

• Jamie Oliver Mushroom Shawarma
• Jamie Oliver Butternut Lasagne
• Jamie Oliver Turkey Wellington