Creamy Smoked Sausage & Shells
Creamy Smoked Sausage & Shells
Ingredients
- 1 pound smoked sausage, sliced into 1/4-inch rounds
- 1 pound small shell pasta
- 2 tablespoons butter
- 2 tablespoons garlic, minced
- 1 cup heavy whipping cream
- 15 ounces tomato sauce, 1 can
- 3 tablespoons tomato paste
- 1/2 cup Parmesan cheese, freshly shredded, plus more for serving as needed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the small shell pasta and cook according to package directions until al dente. Drain the pasta well and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until browned on both sides, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 5
Pour in the tomato sauce and heavy whipping cream. Add the Italian seasoning, salt, and black pepper. Stir until the sauce is smooth and all ingredients are well combined.
⏱️ 2 min
- 6
Bring the sauce to a gentle simmer, then add the cooked and drained pasta to the skillet with the sausage and sauce. Stir well to coat the pasta evenly.
⏱️ 2 min
- 7
Stir in the freshly shredded Parmesan cheese until it is completely melted and the sauce becomes creamy and well combined. If using, stir in spinach or kale until wilted.
⏱️ 2 min
- 8
Remove the skillet from the heat and let the dish sit for 5 minutes to allow the sauce to thicken slightly. Serve warm, garnished with extra Parmesan cheese and red pepper flakes if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Smoked Sausage & Shells
- 1 pound smoked sausage, sliced into 1/4-inch rounds
- 1 pound small shell pasta
- 2 tablespoons butter
- 2 tablespoons garlic, minced
- 1 cup heavy whipping cream
- 15 ounces tomato sauce, 1 can
- 3 tablespoons tomato paste
- 1/2 cup Parmesan cheese, freshly shredded, plus more for serving as needed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the small shell pasta and cook according to package directions until al dente. Drain the pasta well and set aside.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until browned on both sides, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 5
Pour in the tomato sauce and heavy whipping cream. Add the Italian seasoning, salt, and black pepper. Stir until the sauce is smooth and all ingredients are well combined.
⏱️ 2 min - 6
Bring the sauce to a gentle simmer, then add the cooked and drained pasta to the skillet with the sausage and sauce. Stir well to coat the pasta evenly.
⏱️ 2 min - 7
Stir in the freshly shredded Parmesan cheese until it is completely melted and the sauce becomes creamy and well combined. If using, stir in spinach or kale until wilted.
⏱️ 2 min - 8
Remove the skillet from the heat and let the dish sit for 5 minutes to allow the sauce to thicken slightly. Serve warm, garnished with extra Parmesan cheese and red pepper flakes if desired.
⏱️ 5 min