Shell Pasta with Creamy Italian Sausage
If you like spicy food, use hot Italian sausages instead of the mild ones. Look for lean sausage. You can use regular 2 percent milk, but evaporated milk gives the dish a creamier, richer texture and flavor.
8 oz small shell pasta 3/4 cup 2 percent evaporated milk
6 oz mild Italian sausage, casings removed and meat chopped   

5 tsp all-purpose flour            

1 tsp vegetable oil

1/4 cup grated Parmesan cheese
1 cup beef or chicken stock 1/4 cup chopped fresh parsley or basil
  1. Cook the pasta in boiling water according to package directions, or until firm to the bite. Drain and place in a serving bowl.
  2. Heat the oil in a non-stick skillet over medium heat. Sauté the sausages, breaking the meat up with a wooden spoon, just until cooked, approximately 5 minutes.
  3. Meanwhile, combine the stock, milk and flour in a small bowl and whisk until smooth. Add to the sausage mixture and simmer just until slightly thickened, approximately 3 minutes, stirring constantly.
  4. Pour the sauce over the pasta. Toss with the cheese and parsley, and serve immediately.
Nutritional Analysis
per Serving

Protein18 g
Fat16 g
Saturated Fat7 g
Carbohydrates52 g
Cholesterol36 mg
Sodium505 mg

Prep Time:10 minutes
Cook Time:8 minutes
Make Ahead:Prepare sauce in advance and refrigerate. Bring to a simmer over low heat, adding more stock if too thick.
Serves 4


  1. I made this for my girlfriend and she couldn't stop saying how delicious it was ! Great recipe 5/5

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