Pennine and cheese with merguez
- Cook pennini in a large pot of boiling salted water according to package instructions. Drain and set aside.
- 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.
- Add the cream and cheese, stirring, until mixture is evenly blended and creamy.
- Add the pennini and basil; serve.