Saucy Unstuffed Pasta Shells with Italian Sausage & Creamy Rośe
Savory Italian sausage and pasta shells simmer together in a creamy rosé sauce, giving you all the stuffed-shell comfort without the stuffing or the hassel.
Servings: 4 people
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
Calories: 1343kcal | Carbohydrates: 86g | Protein: 51g | Fat: 89g | Saturated Fat: 43g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Cholesterol: 240mg | Sodium: 2978mg | Potassium: 1359mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2552IU | Vitamin C: 17mg | Calcium: 506mg | Iron: 5mg
