
This dish is inspired by a recipe I found in one of Ina Garten’s cookbooks. It looked simple and delicious, real comfort food fare so I decided to adapt it for my family. The result is delicious. Juicy chunks of sausage in a deeply flavourful tomato sauce that is incredibly satisfying. I used these little shell shaped pasta for 2 reasons. 1- their sturdy, cup shape makes them ideal for ‘grabbing’ as much sauce as possible and 2- I told my kids only mermaids eat this type of pasta and they were sold! It’s a win all around!
Ingredients
- 500g sausages of your choice (I’ve used pork bangers here)
- 3 cloves garlic, finely chopped
- 2 tins chopped tomatoes
- ½ cup red wine ( or beef stock if you prefer)
- 3 tbs tomato puree
- 1 tbs sugar
- 500g conchiglie (or similar shaped) pasta
- 400g spinach, washed & trimmed
- ½ cup parmesan, grated plus extra to serve
Method
Preheat the oven to 180 °c
- Place the sausages in a baking tray and prick them all over with a sharp knife. Place them in the oven and roast for 10-15 minutes until just cooked through. Slice into 1,5 cm rounds and set aside
- Heat some olive oil in a wide, heavy based saucepan and add the sausage rounds & fry for 5 minutes or so until nicely browned
- Add the garlic and fry for a minute or so, be careful not to burn it
- Add the tinned tomatoes, the wine, tomato paste and the sugar. Stir and season
- Bring to the boil, lower the heat and simmer whilst you prepare the pasta
- 2 minutes before the pasta is cooked, add the spinach to the same pot
- Reserve a cup of the pastas cooking water and add as much as needed to the sauce to amalgamate it
- Drain the pasta/spinach and add staright to the sausage sauce
- Add the parmesan, toss, check for seasoning & serve hot with extra parmesan
Lovely dish made it twice already enjoyed by all, thank you!
Wonderful! Its one of my favourites!