Name: Shells with Sausage, Tomatoes and Cream (Conchiglie alla Salsiccia)
Total time: 45 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Salt; 1 teaspoon fresh rosemary or ½ teaspoon dried rosemary, finely chopped; 1 ½ pounds fresh Roma tomatoes, peeled and coarsely chopped; 1 pound conchiglie (or lumache); ¼ cup Parmigiano-Reggiano, freshly grated; ½ cup heavy cream; 1 tablespoon flat leaf Italian parsley, finely chopped; 2 tablespoons butter; 8 ounces mild pork sausage; ⅛ teaspoon crushed red pepper

Preparation info

Serves
4
People

Difficulty
Easy
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.

Ingredients

8 ounces mild pork sausage
2 tablespoons butter
1

Europe
Italy
Main course
Spicy
Pasta
Mediterranean

Method

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.
Put the sausage slices and the butter in a

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