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Pennine and cheese with merguez

Pennine and cheese with merguez

Main course | Easy | 35 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Cook pennini in a large pot of boiling salted water according to package instructions. Drain and set aside.
  2. Meanwhile, remove the merguez sausage casings. Heat the oil in a large saucepan over medium heat and fry the sausage meat until cooked and golden brown. Add the garlic, red pepper, shallots, and mushrooms; continue frying for 3 to 5 minutes.
  3. Add the cream and cheese, stirring, until mixture is evenly blended and creamy.
  4. Add the pennini and basil; serve.

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