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Shells & Sausage Recipe

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This recipe for Shells & Sausage, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessen Gregory
Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb mild or spicy Italian pork sausage
2 tbsp butter
1 T fresh rosemary or 1/2 dried, finely chopped
1 1/2 lbs fresh ripe plum tomatoes, peeled, seeded and cut into 1/2 in pieces. OR use 1 can chopped tomatoes
Pinch of red pepper flakes
salt
1/2 C heavy cream
1 tbsp finely chopped parsley
1/4 C freshly grated parmigiano-reggiano cheese
Box of Shells pasta

Directions:
Directions:
Put water on to boil. Melt butter in large skillet over med-high heat. Cut sausage into rounds, add to skillet and brown. Add rosemary, tomatoes, 2 tbsp of water. Cook until water has evaporated (~5min). When water for pasta is boiling, add 1 tbsp of salt and pasta. Add pepper flakes to skillet and season lightly w/salt. Pour in cream and parsley. Cook, stirring frequently, until cream is reduced by half. Remove from skillet and set to side. When pasta is done, drain, toss with sauce in skillet. Taste for salt & spice (add more pepper flakes if necessary). Serve with grated cheese.

 

 

 

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