Bill Granger’s new cookbook Bill’s Basics really is fantastic. Seriously, if you havent got yourself a copy of it, try winning it here. I made the english muffins a little while ago, but I’ve been drooling over the baked pasta dish since the crew at A Cookbook A Month cooked it a month ago, and after making it myself, I can tell you that it really is a drool worthy recipe!
I changed the recipe around a little based on what I had at hand – I substituted baby spinach for cavolo nero and conchiglie for orecchiette – but everything still worked perfectly and I doubt it altered the taste dramatically. This was really delicious and simple with every bite tasting slightly different – no chance of being bored, instead you will be upset when it is finished!
Recipe adapted from Bill Granger
- 400g conchiglie pasta
- 200g baby spinach
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, sliced
- 1/2 tsp dried chilli flakes
- 1/2 tsp fennel seeds
- 6 good quality sausages, meat removed from casing (I found really yummy beef and onion sausages)
- 200g ricotta
- small handful grated Parmesan
Preheat the oven to 160C (fan-forced).
Cook the pasta in boiling water until al dente, drain, and tip into a baking dish. Mix the spinach leaves in to wilt them slightly.
Place a frying pan over medium heat and heat the oil. Add the garlic and onion with a pinch of sea salt. After 2-3 minutes, add the chilli flakes, fennel seeds and sausage, and cook while stirring until the sausage has browned (about 5 minutes).
Add the sausage mixture to the pasta and spinach and stir together. Spread the ricotta and parmesan over the top and bake for 10-15 minutes (don’t take it out until the cheese has melted).