Summer sausage conchiglie recipe

This is one of the easiest pasta sauces I know and I often use it as a fall-back when I don’t have much time but want a substantial meal.

A small handful of rosemary leaves, chopped

Olive oil

2 garlic cloves, finely sliced

400g/14oz Italian sausages

250ml white wine

2 tomatoes, roughly chopped

500g/1lb 2oz conchiglie

A handful of grated Parmesan

1 ball of fresh mozzarella

A couple of handfuls of fresh oregano leaves or 1 tsp dried oregano

Bash the fennel seeds, chilli and rosemary in a pestle and mortar until ground and nicely combined. Heat a splash of olive oil in your largest frying pan, and add the garlic. When it begins to colour and becomes sticky, add the fennel mixture, stir for a moment, then squeeze the sausage meat out of the skins and into the pan. Fry until the meat colours, then break it up a little with a spoon.

Stir in the white wine and cook until it reduces. Add the tomatoes, then turn the heat down.

Bring a pan of salted water to the boil and cook the pasta according to the packet instructions. Drain, keeping back some of the cooking water.

Stir the pasta through the sausage sauce, then add the Parmesan and a little cooking water if it needs loosening. Tear over the mozzarella and sprinkle over the oregano. Stir everything once, then transfer to warm plates and serve.

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