Conchiglioni with Spicy Sausage and Sweet Peppers
I didn’t actually make this dish, hubby did and I stole it from him, there’s no reason his recipes shouldn’t grace this blog too is there? He just wasn’t going to photograph it or write about it and I had to steal a portion for photographing the next day. When hubby cooks dinner it is more often than not a pasta dish, I think he would live on pasta and pies left to his own devises.
This recipe he put together from a few recipes and a case of what was available and what he fancied and perhaps a little interference from moi (cant help myself) so here it is.
Ingredients – serves 4
6 medium spicy sausages
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
400g tin chopped tomatoes
1 cup water
3 bay leaves
50g fresh Parmesan cheese, shaved
300g dried conchiglioni pasta
Salt and cracked black pepper
To make the sausage meatballs you just squeeze blobs of the sausage meat out of their skins. Do this for all the sausages and put aside.
In a frying pan place a glug of olive oil and the onions and cook over a low heat for 3 minutes until the onions are soft.
Add the garlic and sliced capsicum and cook for a further 2 minutes.
Add the tomatoes, cup of water and bay leaves and stir through.
Then add the sausage meat bits and shake the pan so the sausage gets covered with tomato sauce, don’t stir at this point as the sausage will break up.
Keep the heat on low and cover with a lid, cooking for 20 minutes, shaking pan every 5 to make sure the sauce isn’t sticking.
While the sauce is cooking fill a large pan with water for the pasta and bring to the boil.
Add a teaspoon of salt and the pasta and simmer until cooked. The larger pasta takes about 8 minutes but go by the packet cooking instructions for the pasta you bought.
Drain the pasta and divide into bowls.
Season the sauce with salt and pepper and divide between the bowls, pouring over the pasta.
Top with shaved Parmesan and a little more cracked pepper.