Baked Shells with Sweet Sausage, Tomatoes and Peas
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 lb. medium pasta shells
1 can 28 oz. peeled italian tomatoes
2 Tbsp EVOO
1/2 lb sweet italian sausage, casings removed
1 garlic clove, smashed
1 onion, chopped
1 cup heavy cream
pinch of dired oregano
salt and freshly ground pepper
1/2 cup frozen baby peas
1/2 cup freshly grated parmesan cheese ( 2 oz)
Instructions
Preheat the oven to 350. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Puree the tomatoes in a blender or food processor. Pass the tomato puree through a fine sieve to remove the seeds.
Heat 1 tbsp of the olive oil in a large skillet. Add the sausage and cook over moderately high heat, stirring the meat and breaking it up with the side of a wooden spoon, until browned and cooked through, 8-10 minutes. Transfer to a plate and set aside. Wipe out the skillet.
In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and cook over moderate heat until golden, about 1 1/2 minutes. Add the onion and cook until softened but not browned, about 5 minutes. Stir in the tomato puree, heavy cream and oregano and season lightly with salt and pepper. Simmer the sauce over moderate heat for 10 minutes. Add the sausauge and simmer for 10 minutes longer.
Stir the sauce into the pasta along with the peas and season with salt and pepper. Transfer the pasta to a 9x3 inch baking dish and sprinkle with parm. Bake for 10 minutes, or until the pasta is heated through and the parm is melted. Serve hot.
Originally Submitted
7/26/2009
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