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
- 1.5 tbsp grainy mustard
- Pinch of crushed red pepper flakes such as ‘Aleppo’ or chilli flakes
- 2 handfuls of basil, roughly chopped
- Enough pasta for 2
Bring a large pan of salted water to the boil and cook pasta according to packet instructions or al-dente.
Meanwhile, heat the oil in a large, deep pan and add crumbled sausage. Brown over a medium to high heat for about 5 minutes.
Add wine and simmer for a good few minutes, scraping the bottom of the pan to remove all residue from the sausages.
Add the cream, mustard, crushed pepper and season well. Cook gently for a few minutes before removing from the heat and mixing through the cooked, drained pasta.
Stir through basil and serve immediately!