A truly comforting dish made with the creamy Elmlea.
Make sure the pasta is al dente to give that bite in amongst this creamy dish.
Cooking Time (Including Preparation Time): 40 Minutes
200ml Elmlea Single
1 Bag of Curly Kale
1 Clove of Garlic
1 Tsp of Chilli Flakes
A Glass of White Wine
400g of Taleggio
Handful of Parsley
500g Conchiglie Pasta
Start by squeezing the sausages so that the meat comes out of the other end. Break up each sausage into four balls and add to a frying pan. Stir them until they begin to brown. Once browned, add the curly kale.
Start boiling your pasta (see packet instructions).
Chop up your garlic and add this to the pan. Next, add the chilli flakes and pour your glass of wine in. Mix in the pot of Elmlea Single along with a ladle of pasta water and mix everything together.
Slice up the Taleggio and place it into the pan and allow it to melt. Chop your parsley finely and add this to the pan with a good grinding of black pepper and the juice of a whole lemon.
Once the pasta is cooked, add this to the pan and fold the sauce into the pasta. And that’s it, tuck in and enjoy this warming pasta dish!