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The Caterer

Conchiglie with Italian sausage and Brussels tops, garlic, chilli, olive oil and Parmesan

11 September 2006
Conchiglie with Italian sausage and Brussels tops, garlic, chilli, olive oil and Parmesan

INGREDIENTS

(serves four)

500g conchiglie
Salt
50ml olive oil
6 Tuscan sausages, lightly poached, skinned and finely chopped
4 cloves of garlic, finely chopped
1 red chilli, deseeded and finely chopped
2 heads of Brussels tops, destalked and lightly blanched in salted water
100g Parmesan

Method

Cook the pasta in a large saucepan of salted water. In another pan, put the olive oil and, just as it starts to smoke, add the sausage. Gently fry, mashing with a fork, until starting to brown. Stir in the garlic and chilli, then add the blanched Brussels tops. Stir gently until the tops are starting to wilt. Strain the pasta into a colander then toss everything together, adding the salt and half the Parmesan. Serve sprinkled with the remaining Parmesan.

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