This Saucy Unstuffed Pasta Shells with Italian Sausage & Creamy Rosé is what happens when you love stuffed shells but have zero interest in piping ricotta into a bunch of individual shells. With this dish, you get the same big, shells and same delicious red sauce, except everything goes into one pot and cooks together. The sausage browns, the shells simmer cook in the tomato sauce and stock, and a pour of cream at the end turns the sauce into a delicious and creamy rosé.
The magic is in the shape. Those ridged curves catch sauce on the outside and cup it on the inside, so every shell comes out loaded with that creamy sauce and sausage. It’s rich, a little spicy from the Italian sausage, and on the table in less than 30 minutes. Want more saucy pasta dinners? Stuffed Pasta Shells, Spicy Penne Rosé with Sausage & Spinach, and Rigatoni Arrabbiata.
😍 Why You’ll Love These Saucy Unstuffed Pasta Shells with Italian Sausage & Creamy Rośe
All the comfort of stuffed shells: you get those big shells without spending time filling them.
One pot, start to finish: the sausage, sauce, and pasta all cook in the same Dutch oven, so the shells soak up flavour the whole time and you’re left with one pan to wash.
The rosé sauce: heavy cream stirred into the tomato base mellows the acidity and turns it silky and pink and luxurious.
🧀 Ingredients You’ll Need To Make These Unstuffed Shells
Large pasta shells: their ridged curves catch sauce on the outside and cup it on the inside as they cook.
Olive oil: to get the bottom of the pot hot before the sausage goes in.
Ground Italian sausage: browned until the edges get deep and golden so it adds savoury, slightly spicy depth to the sauce.
Garlic: minced and cooked briefly with the shallot to build a warm, aromatic base.
Shallot: finely chopped for a softer, sweeter background note than onion.
Tomato sauce: brings the brightness and body that the cream later rounds out into a rosé.
Heavy cream: stirred in near the end to turn the tomato sauce smooth and creamy.
Chicken stock: to cook the shells right in the pot.
Mozzarella: shredded and stirred through at the finish for a melty, stretchy pull.
Parmesan: shredded in alongside the mozzarella for a sharper, saltier edge.
Dried basil: adds a gentle sweetness.
Dried oregano: brings that peppery, slightly bitter note.
Salt: added with the herbs and adjusted at the end.
Black pepper: a little sharpness to balance the cream and richness.
Fresh basil: torn over the top at the end for colour and a fresh, fragrant lift.
✔ How To Make Saucy This Unstuffed Pasta Shells Recipe
In a large Dutch oven or heavy-bottomed pot, add the olive oil and set to medium-high heat. Once hot, add the ground Italian sausage and fry until deeply golden brown (it will finish cooking later).
Add the garlic and shallot then sauté 1-2 minutes just until fragrant.
Add the dried basil, dried oregano, salt, and black pepper then cook 1 additional minute.
Pour in the uncooked pasta shells, tomato sauce, and chicken stock; stir until combined, ensuring broth covers shells. Reduce heat to low-medium, cover, and cook until the shells are nearly done (12-15 minutes), stirring every couple of minutes to prevent sticking. Reduce the heat lower if you find the shells are sticking too much to the bottom of the pan.
Once pasta is nearly cooked, add the heavy cream and cook 3-5 more minutes until shells are fully cooked and sauce thickens.
Finish with mozzarella and parmesan; stir to combine. Garnish with fresh basil, serve immediately, ladling extra sauce on top.
🗒 Variations
Spicier: use hot Italian sausage instead of mild, or add a pinch of red pepper flakes with the dried herbs for more of a kick.
Extra cheesy: scatter a little more mozzarella over top after stirring it in and pop the pot under the broiler for a minute or two until it bubbles and browns.
Herb-forward: stir a spoonful of pesto through the sauce at the end, or add fresh thyme along with the garlic for a more aromatic base.
🗒 Substitutions
Italian sausage: ground turkey or chicken sausage both work if you want something lighter, though you’ll lose a little of the fat that makes the sauce so rich.
Heavy cream: half-and-half or evaporated milk will give you a thinner but still creamy rosé.
Chicken stock: vegetable stock keeps things a little lighter and works just as well to cook the shells.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to three days. Make sure to add a splash of stock or cream when reheating. Warm them in a small pan over medium heat for 4 to 5 minutes, stirring until heated through, or microwave for 30 to 45 seconds.
🤔 FAQ’S
What are unstuffed pasta shells?
They have the flavour of classic stuffed shells without the work of filling each one by hand. Instead of piping ricotta into individual shells and baking them, you cook the large shells right in the sauce so they soak up flavour as they go.
Can I use a different pasta shape?
You can, though the large shells are nice here because they cup the sauce. If you swap in something else, stick to a sturdier shape like rigatoni, penne, or medium shells.
Why are my shells sticking to the bottom of the pot?
Big shells like to settle as they cook, so they need a stir every couple of minutes to keep moving. If they’re still catching, lower the heat a little more.
Can I make this ahead of time?
This one is best fresh. If you do make it ahead, store it in the fridge and add a good splash of stock or cream when reheating to loosen everything back up.
Can I make it spicier?
Yes. Use hot Italian sausage instead of mild, or add a pinch of red pepper flakes along with the dried herbs.
👩🍳 Hungry For More?
If you loved this pasta shells recipe, then make sure to check out a few of my other recipes you may also love:
- Stuffed Pasta Shells
- Spicy Penne Rosé with Sausage & Spinach
- Bowtie Pasta with Shrimp & Creamy Rosè
- Caramelized Onion Pasta
- Creamy Lemon Pasta
- Creamy Tuscan Chicken Pasta
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this unstuffed pasta shells recipe with fresh tomatoes (or any recipe of mine) don’t forget to leave a review.
Saucy Unstuffed Pasta Shells with Italian Sausage & Creamy Rośe
Equipment
- 1 dutch oven or heavy bottom pot
Ingredients
- 340 grams large pasta shells
- 1 tbsp olive oil
- 1 lb ground Italian sausage
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 3 cups tomato sauce
- 1½ cups heavy cream, 33%
- 2¾ cups chicken stock, low sodium
- 2 cups mozzarella, shredded
- 1/4 cup parmesan cheese, shredded
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- fresh basil, to garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, add the olive oil and set to medium-high heat.Once hot, add the ground Italian sausage and fry until deeply golden brown (it will finish cooking later).
- Add the garlic and shallot then sauté 1-2 minutes just until fragrant.
- Add the dried basil, dried oregano, salt, and black pepper then cook 1 additional minute.
- Pour in the uncooked pasta shells, tomato sauce, and chicken stock; stir until combined, ensuring broth covers shells.Reduce heat to low-medium, cover, and cook until the shells are nearly done (12-15 minutes), stirring every couple of minutes to prevent sticking. Reduce the heat lower if you find the shells are sticking too much to the bottom of the pan.
- Once pasta is nearly cooked, add the heavy cream and cook 3-5 more minutes until shells are fully cooked and sauce thickens.
- Finish with mozzarella and parmesan; stir to combine.Garnish with fresh basil, serve immediately, ladling extra sauce on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!