Pasta Lumaconi with Salsiccia, Peas and Mortadella

Lumaconi means Snail Shell.

My BFF brought 2 Italian cooking magazines back from Sicily for me. The smaller issue had some nice recipes I already cooked. Now I finally took a closer look at the second one.

Recipe for 8 - no way. I made it for 2 and had some calculations to do before I went grocery shopping. The recipe was called FACILE as in easy. It was easy- but 3 pots, 1 pan and an ovenproof dish was a lot to clean later. 

For this dish to be easy, you will need some planning ahead. 

Step one: boil some eggs

Step two: cook the tomato and pea sauce

Step three: cook a Bechamel sauce

Step four: skin the salsiccia, chop it and the Mortadella

Step five: chop onions and garlic and parsley

Step six: cook the pasta - it will take 14 min

Step seven: preheat the oven 200 C fan

Ingredients for 2:

140 g Lumaconi pasta

2 boiled eggs

1 yellow onion, 2 garlic cloves, 2 tbsp parsley

2 tbsp olive oil

1 tbsp butter, 1 tbsp flour, 100 ml milk, 50 ml white wine, nutmeg, salt, white pepper

1 can 400 g chopped tomatoes

Salt, pepper, Italian herbs

200 g defrosted peas

1 Burrata, 35 g Grana Padano

Half of the peas are for the tomato sauce. The other half goes in with the sausages. The tomato sauce should bubble 25 minutes.

While it cooks, make the Bechamel sauce first. It can keep on the side for later than.

In 1 tbsp oil brown the salsiccia first, then add the Mortadella and the peas. The chopped eggs go in last. Don't forget to season and add parsley.

Drain the pasta.

Now start building the dish. Some tomato sauce on the bottom first. Try to stuff a bit of sausage mix in the shells. Or just dump the mix on top. More tomato sauce. Rip the Burrata and place it on top. Bechamel next and grated Grana Padano.

Bake for 10 min.