500 g conchiglioni 4 sausages 1 small white cabbage or half a large jar of cream
light parmesan
pepper olive oil salt
beer
Boil the cauliflower in salted water reduced to small pieces. In a frying pan, heat two tablespoons of olive oil and sausages, skinned and shredded. Let them cook until they are crisp and sprinkle with half a glass of beer. Meanwhile Boil in salted water conchiglioni. While pasta is cooking put the sausage and mashed cauliflower cream, mix everything until the cauliflower will not become a soft cream and will be combined with other ingredients.
When the pasta is al dente, drain, retaining the cooking water, and finish the preparation of the sauce in the pan. At the end sprinkle with grated cheese and pepper, if liked.
0 comments:
Post a Comment