EyeItalia

A hearty and ever-so-tasty pasta dish that can be prepared in less than 30 minutes! Sea shell pasta – conchiglie – is the perfect shape to capture the creamy tomato sauce and sausage. Try this recipe for a quick and savory winter dinner.

• 1/2 lb. mild Italian sausage
• 2 Tbsp. butter
• 1 large can (28 oz.) diced Italian tomatoes with juice
• 1 tsp. finely chopped fresh rosemary (or dried)
• Couple of dashes of hot crushed red pepper flakes
• Salt to taste
• 1 Tbsp. finely chopped fresh parsley
• 1/2 c. heavy cream
• 1 lb. sea shell pasta
• 1/2 c. grated parmigiano-reggiano cheese

In a saucepan, cook sausages in boiling water for 3 minutes; remove sausages from water and when cool enough to handle, slice into thin rounds.

In a large skillet or saucepan, melt the butter over medium to medium-high heat, add sausage rounds and cook until lightly browned. Add tomatoes (with their juice), rosemary and hot pepper flakes. Bring to a slow boil, then simmer over low heat for 6-8 minutes until slightly thickened. Set aside.

In a large pot, bring 4 quarts of water to a boil (adding a tablespoon of salt if desired); add pasta and cook ’til al dente (approx. 11-13 minutes).

When pasta is almost done, put tomato sauce back on medium to medium high heat and add the parsley and cream. Stir and cook until slightly reduced, about 3-4 minutes. Taste for salt.

Add cooked, drained pasta to the sauce and toss to coat evenly, adding 1/4 cup of grated parmigiano cheese. Serve immediately with extra cheese on the side.