Ingredients
Method
1.Make a slit along the length of the sausages and remove sausage meat, discard skins.
2.Heat a large frying pan over high heat, coarsely crumble sausage meat into the pan and cook, stirring, until browned. Remove meat with a slotted spoon and drain on absorbent paper. Discard fat.
3.Heat oil in the same pan over low-medium heat, add garlic. Cook, stirring, for about 5 minutes, until fragrant but not coloured. Increase heat, add tomatoes and sausage meat; simmer, uncovered, for 10 minutes or until sauce is thick. Season well with salt and freshly ground black pepper. Stir in cream and half the basil.
4.Meanwhile, cook pasta in plenty of rapidly boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water. Add pasta to sauce mixture, stir to combine. Remove from heat, stir through parmesan. If mixture feels dry, add some of the pasta cooking water. Serve sprinkled with remaining basil leaves
Note: Conchiglie is a shell-shaped pasta, available in several sizes. Conchiglioni is the large version, which works well with chunky sauces and when stuffed or baked. If unavailable, substitute any short pasta, such as rigatoni or penne.
Note
