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–+ servings
Creamy shell pasta is surrounded by browned crispy sausage, colorful spinach, and delicious pecorino cheese

Creamy Sausage and Shells

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This ultra-easy pasta dish is perfect for any weeknight! Filled with sausage, cream, spinach, and a touch of white wine, this dish will soon become a staple in your cooking repertoire! 
Course Main Course
Cuisine Italian
Keyword cream sauce, creamy pasta, italian sausage, pasta, sausage, spinach
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 12 oz (340 g) Shell Pasta
  • 1 cup Reserved Pasta Water
  • 1/2 tbsp Olive Oil
  • 1 lb Ground Mild Italian Sausage
  • 1 Shallot, diced small
  • 2 Garlic Cloves, crushed or minced
  • 2 tsp Italian Seasoning
  • 1/4 cup Dry White Wine
  • 1/2 cup Heavy Cream
  • 2 cups Fresh Spinach
  • 3/4 cup Shredded Pecorino Romano Cheese
  • Lots of Freshly Ground Pepper †
  • Salt, to taste

Instructions

  • Bring a pot of well-salted water to a boil and add shells. Cook according to box instructions, around 6-8 minutes. Reserve 1 cup of pasta water.
  • Meanwhile, in a large pan over medium heat, heat 1/2 tbsp of olive oil. When oil is hot, add in sausage and shallots. Season with Italian seasoning. Cook, breaking up the pieces of meat into small bits, until the meat is cooked through and the shallots are tender. Add garlic, and cook for an additional minute. 
  • Add in white wine, and allow the wine to reduce by about half (approx. 2-3 minutes). Then, add heavy cream to pan, and stir to combine with meat and oil. Allow the cream to bubble slightly, then add the spinach. Cook until the spinach is wilted down. (Sauce time = 13-15 minutes)
  • Add in the hot shells, toss to combine. Season with freshly ground pepper, as much or as little as you like, then season with salt to your preferred taste. Add pecorino, and toss to combine. Then slowly add pasta water, bit by bit, just until you are left with a creamy uniform sauce (I used about ½ cup).

Notes

† The amount of pepper is a personal choice; I do, however, use quite a bit when I make this. Start slowly, and taste as you season more.
 
* When making pasta, you must always determine if you should start the sauce first, start the pasta first, or start them simultaneously - depending on the cooking time of the pasta according to the box. 
The goal is to have the pasta and the sauce to finish at the same time.