Comfort
Loaded Conchiglie with Sausage & Spinach
Fennel-flecked beef sausage, wilted spinach and a glossy tomato sauce all caught inside Cibo di Italia Conchiglie Rigate shells. A hearty bowl that feeds a hungry table after a long day.
Ingredients
- 400gCibo di Italia Conchiglie Rigate
- 400gbeef or chicken sausages — skins removed; fennel-spiced is ideal
- 2tbspolive oil
- 1piecemedium onion — finely chopped
- 3piecesgarlic cloves — finely chopped
- 1/2tspfennel seeds — lightly crushed
- 1/2tspchilli flakes — optional
- 400gchopped tomatoes — one tin
- 2tbsptomato paste
- 200gbaby spinach
- 40gparmesan — grated
- to tastesalt and black pepper
Method
Step 1.Bring 4 litres of salted water (2 tbsp salt) to the boil for the pasta.
8 min
Step 2.Heat the olive oil in a deep pan over medium-high heat. Crumble in the sausage meat in chunks and brown for 5 minutes, breaking up with a spoon.
5 min
Step 3.Lower the heat to medium. Add the onion and a pinch of salt; cook 5 minutes until softened.
5 min
Step 4.Stir in the garlic, fennel seeds, chilli flakes and tomato paste. Cook 90 seconds until fragrant and the paste darkens.
2 min
Step 5.Pour in the chopped tomatoes plus half a tin of water. Simmer 10 minutes, stirring now and then, until rich and glossy.
10 min
Step 6.Drop the conchiglie into the boiling water. Cook for 10 minutes — taste at 9 for al dente.
10 min
Step 7.Stir the spinach into the sauce in big handfuls; it wilts in 1 minute. Season to taste.
1 min
Step 8.Scoop out a mug of pasta water. Drain the conchiglie, fold into the sauce with a splash of pasta water, and toss until coated. Serve topped with parmesan.
1 min
Goes well with
Iced hibiscus tea with orange slices and a sprig of mint.
A peppery rocket salad with shaved parmesan and a lemon dressing.
Affogato — vanilla ice cream with a shot of hot espresso poured over.
The pasta we used
Cibo di Italia Conchiglie Rigate
500g · Cooks in 10–12 minutes · Serves ~5
See where to buy
