Comforting and full of rustic charm, this pasta is all about rich, savoury flavours and generous textures. Tender shells catch a robust sausage and tomato sauce, softened with wilted greens and briny olives, then finished over whipped ricotta for a creamy contrast. A simple, deeply satisfying dish that feels both relaxed and quietly indulgent.
Serves 6
300g Rustichella conchiglioni
Extra virgin olive oil (EVO)
420g L'Authentique sausages, casings removed
1 small onion, finely sliced
3 cloves garlic, crushed
Large pinch Accoceberry Espelette pepper
2 Tbsp fresh oregano leaves, chopped
360g bottle Sabato organic pasta sauce with basil
Sal de Añana spring salt
Black pepper, freshly ground
120g baby spinach leaves
¼ cup Salvagno pitted olives in oil, drained
300g ricotta cheese, whipped in a food processor until smooth
Handful fresh basil or oregano, to garnish
Bring a large pot of salted water to the boil. Add the pasta and cook according to packet instructions until al dente. Drain, reserving 1 cup of the pasta cooking water.
Heat 3 tablespoons EVO in a large pot set over high heat. Break the sausage meat up into small pieces. When the heated oil is sizzling hot, add the sausage bits and stir-fry for 3-5 minutes to brown all over. Reduce the heat to low, add the onion, garlic, and Espelette pepper. Cook until the onion softens.
Stir in the oregano, tomato pasta sauce and the reserved pasta water, and season with salt and pepper. Simmer for 10-15 minutes or until the sauce reduces and thickens slightly. Add in the spinach to wilt then add the pasta shells and olives, and stir to combine. Taste and adjust seasoning as needed.
Spread some whipped ricotta into the bottom of each pasta bowl. Spoon the shells and sauce over the ricotta. Drizzle with a little EVO to finish and garnish with basil or oregano.
Match with: Rocca Giovanni Langhe Chardonnay
Recipe by Julie Le Clerc.
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