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Saved 9/29/08 to Kitchen Goddess

Conchiglie Alla Salsiccia E Panna

Shells with sausage, tomatoes, and cream

I used to make this much more often than I do now (thanks to parenting), but it is divine.

Conchiglie Alla Salsiccia E Panna

Conchiglie Alla Salsiccia E Panna


For 1 lb. conchiglie -

½ lb. mild Italian pork sausages
2 Tbs. butter
1 tsp. fresh rosemary or ½ tsp. dried, finely chopped
1 ½ lbs. fresh ripe plum tomatoes, peeled, seeded, and cut into ½ in. dice
Pinch of red pepper flakes
½ cup heavy cream
1 Tb. finely chopped flat-leaf parsley
¼ cup freshly grated parmigiano-reggiano cheese


1. Boil the sausages in water for 2-3 minutes. When they are cool enough to handle, slice them into thin rounds.
2. Pour 4 quarts of water into a large saucepan or pot and place over high heat.
3. Melt the butter in a large skillet over a medium high heat. Add the sausage and cook until it is lightly browned.
4. Add the rosemary, tomatoes, and 2 tablespoons of water. Cook until the water has evaporated and the tomatoes have just started to break down and form a sauce, about 5 minutes.
5. When the water for the pasta is boiling, add 1 tablespoon of salt and drop the pasta in all at once, stirring well.
6. Add the red pepper flakes to the sauce in the skillet and season lightly with salt (bearing in mind that there will be salt in the sausage). Pour in the cream and add the parsley. Cook, stirring frequently, until the cream has reduced by half. Remove the skillet from the heat and set aside.
7. When the pasta is cooked al dente, drain it and toss it with the sauce in the skillet, adding the grated cheese. Taste for salt and spiciness and serve at once.

TNgirl TNgirl 7 years 28 weeks
Yummy! :drool:
ElizabethRae ElizabethRae 7 years 32 weeks
This looks great! Thanks for sharing :)
radarkitty radarkitty 7 years 34 weeks
Yummy! I just wished I liked tomatoes.
MotoLinz MotoLinz 7 years 34 weeks
That's a great idea, Finn. Oh, and this recipe is verbatim from the cookbook ('cause I copied that beeyotch before the ex made off with it), and just so there isn't any confusion, the 1 lb. conchiglie part is 1 lb. of shell pasta. I use the medium size shells.
CoconutPie CoconutPie 7 years 34 weeks
That's my kind of pasta. :drool: And when you first boil the sausages, you lose a lot of fat in the water. Just poke some holes with a fork in the sausages. That's what I do anyway.
MotoLinz MotoLinz 7 years 34 weeks
Speaking of boiling the sausage, my ex-boyfriend's dad made this for us once, and he said, "Now, guys, here is a secret tip... You boil the sausage for a few minutes before slicing it, and it's a lot easier to cut." We were like, "Ummm, isn't that the very first step in the recipe?" :rotfl: It really does make the difference, though. I've started doing it every time I cook sausage for anything (that requires it to be cut). This recipe is really, really delicious - and it also reheats well.
WhatTheFrockBlog WhatTheFrockBlog 7 years 34 weeks
Sounds really good and easy. Will have to try this soon! :drool: By the way, I never heard of boiling sausages before slicing them. What a good idea. I hate slicing raw sausage because the meat always slides out of the casing.
sofi sofi 7 years 34 weeks
This sounds great. My family will love this- thanks! :)