Shells with Sausage, Tomatoes and Cream

This is one of those dishes that tastes like it took hours but really didn't!  I would definitely splurge and make it with fresh rosemary and parsley, as opposed to dried.  You can also substitute fresh tomatoes for the canned. This is adapted from a recipe in The Classic Pasta Cookbook. We LOVE this book.  It has fantastic pictures and step-by-step instructions on how to create authentic Italian recipes.



Shells with Sausages, Tomatoes and Cream:
click here for a printable version 


12 ounces pasta shells
3 links (approximately 1/2-1 pound) Italian pork sausages
2 tablespoons butter
1 teaspoon finely chopped rosemary
3- 14 ounce cans of whole tomatoes( 1 1/2 pounds fresh tomatoes) peeled, seeded and diced
*note* reserve 1/4 cup of the juice from the canned tomatoes or from fresh tomatoes
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup heavy cream
1 tablespoon finely chopped flat-leaf parsley
1/2 cup grated parmesan cheese

Boil the sausages in water for 2-3 minutes.  When they are cool to handle, slice them into thin rounds.


Boil water for the pasta.  Meanwhile, melt the butter in a large skillet over medium-high heat.  Add the sausage and cook until browned.

Add the rosemary, tomatoes and 1/4 cup of the reserved tomato juice.  Cook until the juice has evaporated and the tomatoes have started to break down: about 6 minutes.

Meanwhile, when boiling,add 1 tablespoon of salt to the pasta water and cook the pasta.
Add the red pepper flakes and salt to the sauce.  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.


When the pasta is cooked al dente, drain it and toss it with the sauce and the grated cheese.
Buon Appetito!