One Pan Sausage Conchigliette

Grey-day cooking

Hello! I don’t know about you but to me today feels like the 67th Jan, not the 30th. Here in South London it’s grey and cold. It’s the perfect storm for an end of the month slump and I’m picking myself up by cooking this hearty, warming pasta dish. It’s easy to do, only takes one pan and uses a reasonably cheap ingredients list. It’s my kind of comfort food at it’s finest and a dish I’ve gone back to time and time again.

The beauty of this dish is that it only uses one pan. Cooking the pasta in the stock helps to bring tonnes of flavour to the dish, and makes the pasta really rich. If you can, I’d highly recommend using homemade chicken stock. It’ll give the dish depth that the shop bought stuff just doesn’t have.

I used the Northern Pasta Co Conchigliette but if you can’t get your hands on that I also love these alternatives: Mezzi Rigatoni, Conchiglie Rigate and Ditaloni. I’ve linked the specific brands versions of these shapes which I personally like to cook with.