Shells with Sausage, Tomatoes and Cream

Conchiglie alla Salsiccia

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

You can make this dish with different kinds of sausage. If you want to try a spicy sausage, simply eliminate the crushed red pepper. For a classic Italian flavor, look for sausage without fennel seeds. Although people associate fennel seeds with Italian sausage, they are rarely used in Italy.



  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add the sausage links and cook for 2 minutes. When the sausage is cool enough to handle, slice it in thin rounds.
  2. Put the sausage slices and the butter in a