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    Pasta Shells with Spicy Sausage and Tomato Sauce

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    Pasta Shells with Spicy Sausage and Tomato Sauce

    For this you'll need spicy Italian sausage or any good quality sausage that's mostly meat with little filler.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes


    • 2 Sliced garlic cloves
    • 3 tbsp olive oil
    • 1 Italian sausage
    • 2 tins of tomatoes
    • 1 handfull fresh basil
    • 90g large pasta shells (conchiglioni)
    • 1 handfull parmesan
    • 3 slices mozzarella
    • Freshly ground black pepper


    1. Heat some olive oil in a frying pan and add some sliced garlic. Stir for a minute or so, then add Italian sausage (skin removed), breaking it into rough chunks as you go (the texture should be quite coarse).
    2. When the sausage is mostly cooked, add a couple of tins of tomatoes and some fresh basil and leave it to reduce to a lovely, sticky sauce. Stir in more basil at the last minute when you check for seasoning. Cook some large pasta shells (conchiglioni) and, when done, toss with a little olive oil, and a handful of parmesan. Place in a warmed serving dish and spoon the sauce over.
    3. Top with thin slices of mozzarella and maybe a further drizzle of your best olive oil. Add a coarse grinding of black pepper and serve with extra parmesan.

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    For a quick carbonara, sauté cubed pancetta in a little butter for a couple of minutes until frazzled. Stir into hot penne, with a dash of virgin olive oil. Crack in an egg and stir into the hot pasta, along with some parmesan. Serve with more parmesan.

    Cook shredded savoy cabbage in boiling salted water until tender. Meanwhile, sauté a thinly sliced onion in olive oil. Remove the cabbage and add to the onion. Turn the heat off and put a lid on to keep it warm. Boil some fusilli in the cabbage water, then drain and toss with the cabbage and onion, some strips of smoked ham, a handful of grated pecorino and some olive oil. Season and serve.

    In a food processor, whiz half an onion, some garlic, chilli, salt, pepper and herbs until finely chopped. Mix in some minced beef. Shape into walnut-sized balls and sauté gently in a large pan until they're cooked through. Add a generous amount of passata and simmer. Serve the meatballs on spaghetti.

    Frazzle some chopped smoked streaky bacon in a frying pan along with some sliced onion and garlic, then add canned tomatoes and black olives. Simmer while you cook some penne, then season and serve.


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