Sausages and Sea Shells

Name: Sausages and Sea Shells
Ingredients: 2 Tbsp. butter or olive oil; 6 Italian sweet or hot sausages; 1 onion, chopped finely; 2 Tbsp. butter or olive oil; 2 Tbsp. chopped parsley; 1 clove garlic, minced; 1 lb. maruzzelle additional chopped parsley (optional); 2 fresh tomatoes, seeded and chopped; grated Parmesan cheese; 1 lb. maruzzelle additional chopped parsley (optional); 6 Italian sweet or hot sausages

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Maruzzelle are the smallish shells you’ll be looking for among the spirals, bows, rings, and ruffled pastas to be found in almost any super-market. If you can’t find the shells, use some other pasta—for instance, farfalle (bows) or the little springs called fusilli.

Ingredients

6 Italian sweet or hot sausages
2 Tbsp. butter or olive oil
1

Pasta
Gluten-free

Method

Prick the sausages with a sharp fork, cover with cold water, and bring to a boil. Simmer, uncovered, about 10 minutes, drain and dry, and slice in quarter-inch-thick rounds. Heat the butter or oil in a skillet and add the sausage, onion, garlic, and parsley. Cook, stirring often, until meat and vegetables are golden brown; then add tomatoes and simmer, covered, while you prepare the pasta. Cook