Conchiglie Alla Salsiccia E Panna
Shells with sausage, tomatoes, and cream
I used to make this much more often than I do now (thanks to parenting), but it is divine.
Conchiglie Alla Salsiccia E Panna
The Classic Pasta Cookbook by Giuliano Hazan, lost in a bitter custody dispute with an ex-boyfriend.
Ingredients
- For 1 lb. conchiglie -
- ½ lb. mild Italian pork sausages
2 Tbs. butter
1 tsp. fresh rosemary or ½ tsp. dried, finely chopped
1 ½ lbs. fresh ripe plum tomatoes, peeled, seeded, and cut into ½ in. dice
Pinch of red pepper flakes
Salt
½ cup heavy cream
1 Tb. finely chopped flat-leaf parsley
¼ cup freshly grated parmigiano-reggiano cheese
Directions
1. Boil the sausages in water for 2-3 minutes. When they are cool enough to handle, slice them into thin rounds.
2. Pour 4 quarts of water into a large saucepan or pot and place over high heat.
3. Melt the butter in a large skillet over a medium high heat. Add the sausage and cook until it is lightly browned.
4. Add the rosemary, tomatoes, and 2 tablespoons of water. Cook until the water has evaporated and the tomatoes have just started to break down and form a sauce, about 5 minutes.
5. When the water for the pasta is boiling, add 1 tablespoon of salt and drop the pasta in all at once, stirring well.
6. Add the red pepper flakes to the sauce in the skillet and season lightly with salt (bearing in mind that there will be salt in the sausage). Pour in the cream and add the parsley. Cook, stirring frequently, until the cream has reduced by half. Remove the skillet from the heat and set aside.
7. When the pasta is cooked al dente, drain it and toss it with the sauce in the skillet, adding the grated cheese. Taste for salt and spiciness and serve at once.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
