Conchiglie con Salsiccia di Pollo
Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..
Conchiglie con Salsiccia di Pollo
Serves 2
10-12 oz chicken meat (I use thigh meat), coarsely ground with 1 1/2 cups fresh spinach
2 tablespoons rendered chicken fat, divided
1 1/2 teaspoons fresh oregano, chopped
1 1/2 teaspoons fresh basil, chopped
2 sweet bulb onions, sliced
2 fresh yellow cluster tomatoes, cored and choped
2 cloves garlic, minced
8 oz spelt conchiglie
1/4 teaspoon saffron threads, soaked in water
1/3 cup fresh cream
1/3 cup grated Grana Padano
sea salt and freshly-ground black pepper
fresh lemon
Grind chicken meat with fresh spinach and stir in 1 tablespoon cold rendered chicken fat. Heat the other tablespoon of chicken fat in a heavy skillet over medium heat. Pinch off pieces of chicken sausage and sauté until lightly browned and crispy on the outside. Add garlic, tomatoes, onions and herbs and sauté, stirring continuously until the tomatoes release their moisture, about 2 minutes. Season to taste with sea salt and freshly-ground black pepper.
Meanwhile, cook pasta al denté in 1 1/2 quarts salted boiling water, about 8 minutes. Drain, then return to burner over medium-low heat. Stir in cream and saffron, then slowly stir in grated cheese until sauce is thick and creamy.
Toss sausage mixture with pasta and sauce, brighten with a squeeze of lemon and serve immediately.
loyaboya said,
December 14, 2009 at 10:39 am
I made a version of this last night and it came out sooo tasty! And it was very affordable too, I only needed to purchase 4 or 5 ingredients. Thanks for a simple yet delicious recipe!
Ren said,
December 14, 2009 at 11:52 am
Awesome! Thank you!