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Creamy Sausage and Shells

This is simple weeknight pasta that uses one pan after you cook the shells. The white wine reduces down and creates a really flavorful base for the cream sauce.
prep time15 minutes
cook time25 minutes
total time40 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 1 lb shell pasta
  • 1 1/2 cups reserved pasta water
  • 1 Tbsp olive oil
  • 1 1/2 lbs ground mild Italian sausage
  • 1 large shallot, diced small
  • 3 garlic cloves, crushed or minced
  • 1 Tbsp Italian seasoning
  • 1/3 cup dry white wine
  • 3/4 cup heavy cream
  • 3 cups fresh spinach
  • 1 cup shredded pecorino romano cheese
  • Freshly ground black pepper to taste
  • Salt to taste

Instructions

  • Bring a large pot of salted water to a boil and cook 1 lb shell pasta according to box directions, about 6-8 minutes. Reserve 1 1/2 cups pasta water before draining.
  • Heat 1 Tbsp olive oil in a large pan over medium heat.
  • Add 1 1/2 lbs ground Italian sausage and diced shallot, season with 1 Tbsp Italian seasoning, and cook 8-10 minutes, breaking up the meat, until cooked through.
  • Add 3 minced garlic cloves and cook 1 minute until fragrant.
  • Pour in 1/3 cup white wine and reduce by half, about 2-3 minutes.
  • Stir in 3/4 cup heavy cream and let bubble slightly.
  • Add 3 cups fresh spinach and cook 2-3 minutes until wilted.
  • Add hot cooked pasta to the pan and toss to coat.
  • Season with freshly ground black pepper.
  • Add 1 cup shredded pecorino romano cheese and toss.
  • Gradually add reserved pasta water, about 3/4 cup, until sauce is creamy and coats the pasta.
  • Taste and adjust salt as needed.

Notes

Add pasta water slowly as you may need more or less depending on desired sauce consistency.