creamy sausage & spinach conchiglie

Creamy sausage & spinach conchiglie
Creamy sausage & spinach conchiglie

My dad and I are both a bit obsessed with pasta and we sometimes joke that our shared olive-toned complexion perhaps betrays some secret Italian family connection. When he and my mum come to visit, I know that if I serve up this flavoursome sausage pasta dish, he’ll definitely be back for seconds. I’ve been promising to give him the recipe for ages, so Dad, this one’s for you.

In this recipe, the bold flavours of the main ingredients, which include sausage, chilli and fennel seeds, come together to create a taste sensation. The spinach and lemon add freshness to the rich, creamy sauce, preventing it from being too heavy.

As this is both fresh-tasting and hearty, it goes down just as well in the colder months as in the summer. Be sure to serve it with some crusty bread to mop up the sauce and a glass of crisp white wine.

Print recipe
Creamy sausage & spinach conchiglie
Creamy sausage & spinach conchiglie
Servings
servings
Servings
servings
Creamy sausage & spinach conchiglie
Instructions
  1. Bring a medium-sized saucepan of salted water to the boil. Add the conchiglie and simmer for the amount of time indicated on the packet (usually 10-12 minutes).
  2. Once the pasta is simmering, grate the lemon zest and crush the fennel seeds with a pestle and mortar.
  3. Heat the oil in a medium-sized frying pan over a high heat. With a sharp knife, make a shallow cut down the length of each sausage and pull open the skin to remove the meat. Add to the frying pan and fry for 7-8 minutes. Stir occasionally and break up with a spatula or wooden spoon.
  4. Once the sausages have been frying for 7-8 minutes, add the garlic to the frying pan and fry for a further 1-2 minutes. At this point, the sausage meat should be golden brown.
  5. Add the wine to the frying pan and bring to the boil. Simmer for 2-3 minutes.
  6. While the mixture in the frying pan is simmering, add the lemon zest, fennel seeds and chilli. Then add the cream, bring the mixture back up to the boil and immediately reduce the heat to low.
  7. Throw the spinach into the frying pan and pour the drained pasta on top. Stir until all of the ingredients are combined.
TO SERVE
  1. Spoon the pasta onto plates and sprinkle over the Parmesan/Grana Padano shavings.
Share this Recipe


3 thoughts on “creamy sausage & spinach conchiglie”

Leave a Reply

Your email address will not be published. Required fields are marked *