Tuesday, August 21, 2012
Pasta Shells in a Sausage Cream Sauce
Pasta Shells in a Sausage Cream Sauce is an easy meal to make during a busy week. Put the sauce and meat in a crock pot early in the morning and then all you have to do at dinner time is boil pasta. I altered this recipe, adding a jar of sauce.
1/4 cup extra virgin olive oil
1 large onion, diced
1 cup fresh parsley, chopped
11/2 pounds sweet Italian sausages, removed from their casings- (I just use the frozen sausage roll)
2 (28 ounce) cans peeled tomatoes in thick puree or juice
1 jar of your favorite Marinara sauce
1 cup of heavy cream
1 lb of cooked pasta shells
Place olive oil in skillet and saute the onion and parsley until the onion is translucent (about 10 minutes). Pour into a slow-cooker, and add the sausages and tomatoes. Cover and cook on low for 8 hours, or on high for 4 hours. Once cooked, cut the tomatoes and sausage until you achieve bite-sized pieces. Stir in the heavy cream just before serving. Pour sauce over pasta and serve.
Dear Internet Traveler,
Welcome to my writer's blog, started about six years ago for fun. Over time, the writing I have posted has ranged from personal reflection, to Long Island history research, to tall tales for my own amusement, to feature articles for local newspapers. As you can see from topics listed here, I travel in many mental directions in regard to interests. Click on the tabs and labels to explore my strange mind which senses that you may be having a criss-cross day. If so, perhaps this blog will distract you. However, please note that if you tell me my blog is beautiful just to get me to advertise rhinoplasty surgery and cheap drugs from Canada in your comment, I will ask the gods to give you a tail that cannot be concealed.