Unstuffed
Shells
Servings: 6
Prep time: 20
Cook time: 20
Ingredients
- 1/2 pound ground spicy Italian chicken sausage - I used sliced, it's what I had
- 1 cup whole milk ricotta cheese, whipped in the food processor, if desired
- 1 pound jumbo pasta shells or figure 3 shells per person
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can tomatoes crushed
- 2 cups chopped greens, such as kale, spinach, or chard
- 1 cup fresh basil, roughly chopped
- 6 tablespoons extra virgin olive oil
- 3 shallots, thinly sliced
- 3 cloves garlic, finely chopped
- 2 teaspoons dried oregano (or 1 tbs fresh oregano)
- 2 teaspoons dried thyme leaves (or 1 tbs fresh thyme)
- kosher salt and black pepper
- Optional: 1 pinch crushed red pepper flakes
Instructions
- Bring a big pot of water to boil, and cook the shells according to the package directions, drain, set aside and reserve 1/2 cup of the pasta water.
- Heat some olive oil in a skillet over medium high heat, add the sausage and break it up as it cooks, about 5 minutes or so. Add the shallots and continue cooing for another 5 minutes. Season the mixture at this point with the oregano and thyme, salt and pepper.
- Add the tomato paste, using the back of a spoon, smear it along the bottom of the pan to semi mix with the sausage mixture. Add the garlic and cook for 1 minute, then add the crushed tomatoes. Judge what your liquid level is and if too thick, add some of the reserved pasta water.
- Add the greens, stir, add a lid to the pan and lower the heat to low, simmer for 10-15 minutes.
- Add the shells to the tomato mixture and some of the basil.
- In the meantime, whip that ricotta in a food processor until smooth and creamy, when ready to serve, smear the ricotta onto the bottom of the bowl, add your desired amount of shells. Garnish with additional basil.
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Notes:
This was inspired by Half Baked Harvest, and she used an additional lemon basil oil drizzle which I left out. It was delicious without this, perhaps next time I will give that a try, looking to incorporate some pumpkin puree into this dish for the next go around. It IS much easier than stuffing shells, but I don't have any preference either way, stuffing only takes about 5 more minutes. It's definitely a keeper recipe, and look how pretty it turned out. I am definitely all about the pretty, without all the fuss of food styling.
All Photographs Copyright Tink's Kitchen and JSGrey
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