Spicy Sausage & Courgette Pasta

• 6pork sausages, skins removed
• 700 mlchicken stock
• 300 gdried conchiglie
• 2courgettes, halved and sliced
• 2shallots, finely chopped
• 2garlic cloves, crushed
• ½ tspchilli flakes
• 1 tbspolive oil
• 120 mldouble cream
• 1lemon, zest and juice
• 40 gparmesan, grated
• Fine salt and black pepper

Method

1. 1Heat the olive oil in a large deep frying pan over a medium-high heat. Brown small nuggets of sausage meat in two batches for 6–8 minutes per batch, turning until deeply bronzed. Lift out the first batch while the second cooks, then return it to the pan.
2. 2Drop in the shallots and courgettes and cook for 5 minutes, stirring now and then, until softened, glossy and just starting to colour. The sausage fat is doing the seasoning work; let the courgettes pick it up.
3. 3Stir in the garlic and chilli flakes and cook for 30 seconds, just until fragrant and pale gold.
4. 4Tip in the conchiglie and pour over the chicken stock. The stock is doing two jobs: cooking the pasta and lifting the brown bits stuck to the base into the sauce. Season generously; the pasta has no other chance to take on salt, so the liquid should taste complete on its own, like a well-salted soup. Bring to a brisk simmer.
5. 5Cook uncovered for 12–14 minutes, stirring regularly, until the pasta is tender, the sausage is steaming hot throughout with no pink meat and the stock forms a silky coating. Add a splash of water if it dries before the pasta is ready.
6. 6Pull the pan off the heat; this matters, double cream will split if it hits direct heat. Stir through the double cream, lemon zest, lemon juice and half the parmesan until everything turns glossy and bound. Taste and add salt or lemon if needed; it should be bright and savoury with a low chilli warmth. Divide between warm bowls and finish with the remaining parmesan.

Per serving

kcal

804

protein

29.9g

fibre

5.1g

carbs

70.9g

fat

44.8g