Creamy Sausage And Shells Recipes
ONE-POT CREAMY SHELLS AND SAUSAGE
Just like your favorite boxed shells and cheese, this recipe turns out a dinner that's creamy, irresistible and made in a single pot. But unlike the boxed version, this upgrade will fill up the whole family-thanks to the addition of hearty Italian sausage and Muir Glen™ tomato basil pasta sauce. Cooking the whole meal in a single pot isn't just convenient, it also allows you to build flavor as you go. Here's what we mean: It all starts with browning the sausage until it's cooked through. Removing the sausage but not the rendered fat it leaves behind adds deep savory flavor to the onions, garlic and red pepper flakes that get sautéed next. After your aromatics, you'll add the tomato sauce, which is handy since it'll help deglaze the pan and integrate more flavor into your sauce. With the addition of the broth, you'll have enough liquid to cook your pasta. Once the pasta is cooked through, all that's left is adding the cream and cooked sausage. Serve this up with shredded Parmesan and basil, and you've got a delectable dinner that might just become a part of your regular rotation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
- Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
- Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1100 mg, Sugar 6 g, TransFat 0 g
CREAMY SAUSAGE AND SHELLS
This ultra-easy pasta dish is perfect for any weeknight! Filled with sausage, cream, spinach, and a touch of white wine, this dish will soon become a staple in your cooking repertoire!
Provided by Amie
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Bring a pot of well-salted water to a boil and add shells. Cook according to box instructions, around 6-8 minutes. Reserve 1 cup of pasta water.
- Meanwhile, in a large pan over medium heat, heat 1/2 tbsp of olive oil. When oil is hot, add in sausage and shallots. Season with Italian seasoning. Cook, breaking up the pieces of meat into small bits, until the meat is cooked through and the shallots are tender. Add garlic, and cook for an additional minute.
- Add in white wine, and allow the wine to reduce by about half (approx. 2-3 minutes). Then, add heavy cream to pan, and stir to combine with meat and oil. Allow the cream to bubble slightly, then add the spinach. Cook until the spinach is wilted down. (Sauce time = 13-15 minutes)
- Add in the hot shells, toss to combine. Season with freshly ground pepper, as much or as little as you like, then season with salt to your preferred taste. Add pecorino, and toss to combine. Then slowly add pasta water, bit by bit, just until you are left with a creamy uniform sauce (I used about ½ cup).
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