This indulgent pasta dish is a celebration of comfort and flavor—shell-shaped noodles cradling a luscious, cheesy cream sauce, studded with savory sausage and kissed with herbs. It’s the kind of meal that feels like a warm hug on a plate, perfect for cozy dinners, family gatherings, or when you simply crave something rich and satisfying.
The shell pasta is ideal for this recipe because it traps the sauce in its curves, delivering a burst of flavor with every bite. The sausage adds depth and heartiness, while the creamy base—made with a blend of cheese, garlic, and herbs—wraps everything in velvety goodness. A sprinkle of fresh parsley and a hint of red pepper flakes elevate the dish with color and gentle heat.
This recipe is versatile, too. You can use chicken sausage, beef sausage, or even plant-based alternatives. Add spinach, mushrooms, or sun-dried tomatoes for extra flair. But the classic version, as pictured, is all about balance: creamy, savory, and irresistibly comforting.
INGREDIENTS:
- 250g shell pasta (conchiglie)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 250g sausage (sliced or crumbled; chicken, beef, or plant-based)
- 1 cup heavy cream
- ½ cup grated mozzarella cheese
- ¼ cup grated parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: ½ cup sautéed mushrooms or spinach
INSTRUCTIONS:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Sausage: Add the sausage to the skillet. If using crumbled sausage, break it apart with a spatula as it cooks. If using sliced sausage, let it brown slightly on both sides. Cook until fully done and slightly crispy around the edges.
- Build the Sauce: Lower the heat and pour in the heavy cream. Stir gently to combine with the sausage and aromatics. Add mozzarella and parmesan cheese, stirring until melted and smooth. The sauce should be rich and creamy.
- Season the Dish: Sprinkle in oregano, basil, red pepper flakes, salt, and black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Combine with Pasta: Add the cooked shell pasta to the skillet and toss gently to coat each piece in the sauce. Let it simmer for 2–3 minutes so the flavors meld. If using mushrooms or spinach, stir them in at this stage.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh parsley. Serve hot, with extra parmesan on the side if desired.
Serving Suggestions & Tips:
- Make it spicy: Add more red pepper flakes or a dash of hot sauce for a kick.
- Make it lighter: Substitute half-and-half or evaporated milk for heavy cream.
- Make it fancy: Top with crispy sage leaves or a drizzle of truffle oil.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.
