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

11 September 2006

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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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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