If you’re looking for a quick weeknight meal, pasta is a the answer. Specifically, this recipe contains sausage meat, some cream, baby arugula, cheese and of course the pasta.
Different pasta shapes are made for different sauces and this dish screams for conchiglie or pasta shells. They are ridged and the holes are ideal for catching the sausage meat in them.
The creamy sauce adheres to the ridges and it’s easy to eat ie. not messy. Using sausages like ground meat is a great hack – you already have a sausage you like, just cut open the casing, remove the seasoned sausage meat and cook away.
The sausages I used were mildly seasoned so I used some fennel but if you have a mild or spicy Italian sausage, you’re good and you can skip the fennel seeds but…use whatever sausage you prefer/like.
Adding some greens is good for you and it adds a nice touch to this quick and tasty weeknight meal. Try it, I know you’ll like it. Kali Orexi!
Pasta Shells With Sausage, Arugula, Cream Sauce
Course: Buy Greek, Cheese, Dairy, Dinner, Featured, Garlic, Italian, Main, Olive Oil, Onions, Pasta, Pork, Recipes, Sauce, Sausage, Spices4
servings30
minutes40
minutesIngredients
250gr. of Makvel pasta shells
3 sausages (Italian, Bratwurst, your choice)
1 Tbsp. olive oil
1 medium onion, diced
2 cloves of garlic, minced
4 sun-dried tomatoes, sliced
1/2 cup dry white wine
2 cups heavy cream
(optional 1/2 tsp. of ground fennel seeds)
salt and pepper to taste
reserved pasta water
6 cups baby spinach or baby arugula
1/4 cup chopped fresh chives (or green onions)
1/2 cup grated parmesan cheese
pinch of chilli flakes
Directions
- Place a large pot of water on your stovetop. Bring up to a boil, add a good amount of salt and add your pasta. Cook for 7-8 minutes, strain and reserve some pasta water.
- Use a knife to slice open the casings of your sausages and remove the meat and place in a large skillet (you may discard the casings).
- Turn the heat to medium high and brown the meat while breaking it up with a wooden spoon.
- Once the sausage is browned, turn the heat down to medium and add your olive oil, onion, garlic, sun dried tomatoes, salt and pepper and cook for about 5 minutes. Add the wine, stir in and cook for a couple of minutes.
- Add the cream, fennel seeds, and bring up to a simmer and cook for about 6-7 minutes or until thick.
- Add the pasta and stir in. If the sauce is too tight, add some reserved pasta water.
- Add the spinach/arugula in batches and stir in until just wilted.
- Add chives, grated cheese, divide an plate. Top with more grated cheese, a sprinkle of chilli flakes and serve.
