After all the extravagances of Christmas, this dish is a welcome relief to all the hearty, farty, complicated foods – perfect to whip up weeknights and still momentous enough to reward yourself or special people for a hard day’s work.
Recipe is thanks to but slightly adapted from Nigel Slater. True to his fashion, a recipe brimming with warmth and comfort for chilly nights, thanks to the mildly spiced sausage sauce with pricks of fiery pepper from the dried chilli.
I like to use conchiglie with this dish because it captures the sauce in grooves and inside the shells, sometimes hiding a morsel of sausage too! The sauce literally just coats the pasta, so if you like things more ‘saucy’ add more wine and cream.
Ingredients Serves 2
- 1 tbsp extra-virgin olive oil
- 3-4 hot Italian sausages, removed from casings and crumbled
- 100ml dry white wine
- 100ml heavy cream
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