Although Spring is on the way, the last flurries of Winter have left me craving comfort-food. I recently cooked a pasta recipe from Jamie Oliver’s new book - One - and loved it so much that I had to share it here.

Cooked in just one pan, this recipe is super easy, quick, and utterly delicious. If you would like to see me cooking this dish, I created a Patreon-exclusive video which you can watch here.

serves 1 | total 14 minutes

125g fresh lasagna sheets (I couldn’t find fresh, so I used regular and cooked them in boiling water until soft)

1 clove of garlic

1 bunch of flat leaf parsley

6 pork or veggie sausages

1 teaspoon fennel seeds (I omitted these from the recipe)

Chianti or other Italian red wine

200ml Passata

Parmesan Cheese for grating.

instructions

Boil the kettle.

Cut the lasagne sheets lengthways into 3cm strips to make pappardelle.

Peel and ﬁnely slice the garlic.

Finely chop the top leafy half of the parsley, then the stalks, keeping them separate.

Put a 28cm frying pan on a high heat.

Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice).

Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds.

Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan.

Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml.

Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed.

Turn the heat of, stir in the parsley leaves, then season to perfection.

Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.