Stanley Tucci’s Sausage and Shells Pasta: A Comfort Food Masterpiece
Stanley Tucci, the renowned actor, director, and author, is also a celebrated food enthusiast. His passion for Italian cuisine is evident in his cookbooks and his popular CNN series, “Searching for Italy.” Among his many culinary creations, his Sausage and Shells pasta recipe stands out as a simple yet incredibly satisfying dish, perfect for a weeknight meal or a cozy weekend gathering. This recipe is a testament to the beauty of Italian cooking – using fresh, high-quality ingredients to create a flavorful and comforting experience.
## Why This Recipe Works
Tucci’s Sausage and Shells pasta recipe is more than just a combination of ingredients; it’s a carefully balanced symphony of flavors and textures. Here’s why it’s such a winner:
* **Simplicity:** The recipe calls for readily available ingredients and straightforward cooking techniques. It’s approachable for cooks of all skill levels.
* **Flavorful Sausage:** The star of the dish is the Italian sausage, which infuses the entire sauce with its rich, savory flavors. Choosing high-quality sausage is crucial.
* **Perfectly Cooked Pasta:** The shells, or conchiglie, are ideal for capturing the sauce, ensuring every bite is packed with flavor. Cooking the pasta al dente provides a delightful textural contrast.
* **Bright and Fresh Tomato Sauce:** The combination of canned crushed tomatoes and fresh basil creates a vibrant and balanced sauce that complements the richness of the sausage.
* **Creamy Finish (Optional):** A touch of heavy cream or mascarpone cheese at the end adds a luxurious creaminess that elevates the dish.
## Ingredients You’ll Need
Before you start cooking, gather all your ingredients. This will make the process smoother and more enjoyable.
* 1 pound Italian sausage (sweet or hot, or a combination), casings removed
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional, for heat)
* 1 (28-ounce) can crushed tomatoes
* 1/2 cup dry white wine (optional, but recommended for depth of flavor)
* 1/2 cup chicken broth or pasta water
* 1 pound small shell pasta (conchigliette)
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 cup chopped fresh basil, plus more for garnish
* 2 tablespoons heavy cream or mascarpone cheese (optional)
* Salt and freshly ground black pepper to taste
## Step-by-Step Instructions
Follow these detailed instructions to recreate Stanley Tucci’s Sausage and Shells pasta perfectly.
**Step 1: Prepare the Sausage**
Remove the sausage from its casings. In a large skillet or Dutch oven, brown the sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until the sausage is cooked through and nicely browned, about 8-10 minutes. Once cooked, remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
**Step 2: Sauté the Aromatics**
Add the olive oil to the skillet with the sausage fat. Heat over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
**Step 3: Build the Sauce**
Pour in the crushed tomatoes and white wine (if using) into the skillet. Bring to a simmer and cook for about 10-15 minutes, allowing the alcohol to evaporate and the flavors to meld together. Season with salt and freshly ground black pepper to taste.
**Step 4: Combine Sausage and Sauce**
Return the cooked sausage to the skillet with the tomato sauce. Stir to combine and simmer for another 5-10 minutes, allowing the sausage to infuse the sauce with its flavor.
**Step 5: Cook the Pasta**
While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water. Cook until al dente, which means it should be firm to the bite. Reserve about 1 cup of pasta water before draining the pasta.
**Step 6: Combine Pasta and Sauce**
Drain the pasta and add it to the skillet with the sausage and tomato sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
**Step 7: Add Cheese and Basil**
Stir in the grated Parmesan cheese and chopped fresh basil. Toss again to combine. At this point, you can also add the heavy cream or mascarpone cheese (if using) for a creamier sauce. Stir until the cheese is melted and the sauce is smooth and creamy.
**Step 8: Serve and Enjoy**
Serve the Sausage and Shells pasta immediately, garnished with additional Parmesan cheese and fresh basil. Enjoy this comforting and flavorful dish!
## Tips and Variations
Here are a few tips and variations to customize the recipe to your preferences:
* **Type of Sausage:** Experiment with different types of Italian sausage. Sweet sausage will provide a milder flavor, while hot sausage will add a kick of heat. You can also use a combination of both.
* **Vegetables:** Add other vegetables to the sauce, such as bell peppers, mushrooms, or zucchini, for added flavor and nutrition. Sauté them along with the onions and garlic.
* **Spice Level:** Adjust the amount of red pepper flakes to control the heat level of the dish. You can also add a pinch of cayenne pepper for extra spice.
* **Cheese:** Use different types of cheese, such as Pecorino Romano or Asiago, for a different flavor profile. You can also add a sprinkle of mozzarella cheese on top and bake the pasta until the cheese is melted and bubbly.
* **Herbs:** Experiment with different herbs, such as oregano, thyme, or rosemary, for added flavor. Add them to the sauce along with the basil.
* **Wine:** If you don’t have white wine on hand, you can substitute it with chicken broth or vegetable broth. However, the wine adds a depth of flavor that is worth including if possible.
* **Creaminess:** For a dairy-free version, skip the heavy cream or mascarpone cheese and use a plant-based cream alternative, such as cashew cream or coconut cream.
* **Make Ahead:** The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and cook the pasta when you’re ready to serve.
## Serving Suggestions
Sausage and Shells pasta is a complete meal on its own, but it can also be served with a variety of side dishes.
* **Salad:** A simple green salad with a vinaigrette dressing is a refreshing complement to the rich pasta dish.
* **Garlic Bread:** Crispy garlic bread is perfect for soaking up the delicious sauce.
* **Roasted Vegetables:** Roasted vegetables, such as broccoli, asparagus, or Brussels sprouts, add a healthy and flavorful side dish.
* **Antipasto Platter:** Start your meal with an antipasto platter featuring cured meats, cheeses, olives, and marinated vegetables.
## Equipment You’ll Need
* Large skillet or Dutch oven
* Large pot
* Colander
* Wooden spoon or spatula
* Chef’s knife
* Cutting board
## Nutritional Information (Approximate)
* Calories: 600-800 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 30-40 grams
* Carbohydrates: 60-80 grams
## Stanley Tucci: A Culinary Inspiration
Stanley Tucci’s passion for food is infectious, and his Sausage and Shells pasta recipe is a perfect example of his ability to create simple yet incredibly satisfying dishes. This recipe is a testament to the beauty of Italian cooking – using fresh, high-quality ingredients to create a flavorful and comforting experience. So, gather your ingredients, put on some Italian music, and get ready to enjoy a delicious and authentic Italian meal.
## Conclusion
Stanley Tucci’s Sausage and Shells pasta is a comforting and flavorful dish that’s perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is a guaranteed crowd-pleaser. Whether you’re a seasoned cook or a beginner, you’ll love the satisfying flavors and textures of this Italian classic. So, give it a try and experience the culinary magic of Stanley Tucci in your own kitchen!
Enjoy your meal!
## Recipe Card
**Stanley Tucci’s Sausage and Shells Pasta**
A simple yet incredibly satisfying pasta dish featuring Italian sausage, crushed tomatoes, and shell pasta.
**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Serves:** 4-6
**Ingredients:**
* 1 pound Italian sausage (sweet or hot, or a combination), casings removed
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional, for heat)
* 1 (28-ounce) can crushed tomatoes
* 1/2 cup dry white wine (optional, but recommended for depth of flavor)
* 1/2 cup chicken broth or pasta water
* 1 pound small shell pasta (conchigliette)
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 cup chopped fresh basil, plus more for garnish
* 2 tablespoons heavy cream or mascarpone cheese (optional)
* Salt and freshly ground black pepper to taste
**Instructions:**
1. Remove the sausage from its casings. In a large skillet or Dutch oven, brown the sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until the sausage is cooked through and nicely browned, about 8-10 minutes. Once cooked, remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
2. Add the olive oil to the skillet with the sausage fat. Heat over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
3. Pour in the crushed tomatoes and white wine (if using) into the skillet. Bring to a simmer and cook for about 10-15 minutes, allowing the alcohol to evaporate and the flavors to meld together. Season with salt and freshly ground black pepper to taste.
4. Return the cooked sausage to the skillet with the tomato sauce. Stir to combine and simmer for another 5-10 minutes, allowing the sausage to infuse the sauce with its flavor.
5. While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water. Cook until al dente, which means it should be firm to the bite. Reserve about 1 cup of pasta water before draining the pasta.
6. Drain the pasta and add it to the skillet with the sausage and tomato sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
7. Stir in the grated Parmesan cheese and chopped fresh basil. Toss again to combine. At this point, you can also add the heavy cream or mascarpone cheese (if using) for a creamier sauce. Stir until the cheese is melted and the sauce is smooth and creamy.
8. Serve the Sausage and Shells pasta immediately, garnished with additional Parmesan cheese and fresh basil. Enjoy!
**Notes:**
* Experiment with different types of Italian sausage, vegetables, cheeses, and herbs to customize the recipe to your preferences.
* For a dairy-free version, skip the heavy cream or mascarpone cheese and use a plant-based cream alternative.
* The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy your culinary adventure!