Conchiglioni with sausage and chestnuts
This quick and dirty pasta recipe is so good, so so good.
Honestly there’s not much to say about it except to just make it! I could say it’s great for rainy days, for Belgian-weather-days, for cold winter days, … But what the heck, it’s good for every day. Just dissect any kind of coarse sausage with herbs in it. The Italian fennel sausage is the best but by lack of it I added fennel seeds to the onions and used a regular kind of sausage.
Original recipe by BBC Good Food.