Name: Conchiglie con Salsiccia e Panna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g conchiglie; 250 g italian sausage; 200 ml cream; 0.5 piece onion; 60 g parmigiano reggiano; 2 tbsp extra-virgin olive oil; 50 ml white wine; 0 salt; 0 black pepper; 0 nutmeg

Conchiglie con Salsiccia e Panna

Creamy pasta shells with crumbled Italian sausage, a fast weeknight first course from northern Italy.

🇮🇹 Italy ·Europe · $

10 min Prep

20 min Cook

30 min Total

4 portions

Conchiglie con salsiccia e panna is a quick, comforting Italian primo that comes together in about half an hour. Crumbled Italian sausage is browned with soft onion, then bound in a silky cream sauce and finished with grated parmigiano reggiano. The cupped shells scoop up the chunky sauce so every forkful carries sausage and cream together. A splash of white wine and a little starchy pasta water keep the sauce loose and glossy. It is rich without being heavy, and it leans on pantry staples, which makes it a reliable midweek dinner. Serve it hot with extra cheese and a grind of black pepper.

Ingredients

350 g conchiglie

250 g italian sausage casing removed, crumbled

200 ml cream cooking cream or heavy cream

0.5 piece onion finely chopped

60 g parmigiano reggiano freshly grated

2 tbsp extra-virgin olive oil

50 ml white wine dry, for deglazing (optional)

0 salt to taste

0 black pepper to taste

0 nutmeg freshly grated (optional)

Ingredients

4 portions

350 gconchiglie

250 gitalian sausage casing removed, crumbled

200 mlcream cooking cream or heavy cream

0.5 pieceonion finely chopped

60 gparmigiano reggiano freshly grated

2 tbspextra-virgin olive oil

50 mlwhite wine dry, for deglazing (optional)

salt to taste

black pepper to taste

nutmeg freshly grated (optional)

Instructions

Make the sauce

1

Bring a large pot of salted water to a boil for the pasta.
~8 min
2

Warm the olive oil in a wide pan over medium heat and cook the finely chopped onion gently until soft and golden, about 4 minutes.
~4 min
3

Add the crumbled sausage, breaking it into small pieces with a fork, and brown it for 5 to 6 minutes until no longer pink.
~6 min
4

Pour in the white wine if using and let it cook off for a minute, then lower the heat and stir in the cream. Season with a little salt, black pepper and a grating of nutmeg, and simmer gently for 3 to 4 minutes until slightly thickened.
~4 min

Cook and combine

1

Cook the conchiglie in the boiling water until al dente, then drain, reserving a cup of the pasta water.
~10 min
2

Add the drained shells to the pan with the sauce and toss over low heat, loosening with a splash of the reserved pasta water so the sauce coats the shells.
~2 min
3

Turn off the heat, stir through the grated parmigiano reggiano until creamy, and serve hot with extra cheese and black pepper.
~1 min

Credits & Inspiration

Gustissimo (pasta panna e salsiccia)
Italian recipe for the classic cream and sausage sauce, using onion, cream and parmigiano with nutmeg and pepper.
Ricette al Volo
Italian recipe browning crumbled sausage with onion before adding cooking cream.
Gustissimo (conchiglie con salsiccia)
Italian recipe using conchiglie shells with crumbled sausage and cream.
Kitchen Swagger
English shell pasta recipe with Italian sausage, onion, white wine and cream.