Sausage and Shells by Pressure Luck Cooking

butter, shallots, italian sausage, garlic, garlic broth, white wine, italian seasoning, dried parsley, cherry or grape tomatoes, shells, baby spinach, half and half or heavy cream, boursin garlic, parmesan cheese, artichokes


– 4 tbsp (1/2 stick) of salted butter
– 2 large shallots, diced
– 1 lb of Italian Sausage (sweet, hot or mixed), sliced into 1/2? pieces while raw
– 1 tbsp of crushed garlic
– 3 cups of garlic broth
– 1 cup of white wine
– 1 tsp of Italian seasoning
– 1/2 tsp of dried parsley
– 10 oz (approx) of Cherry or Grape Tomatoes
– 1 lb (1 box) of medium shells
– 5 oz of baby spinach
– 1/3 cup of half & half or heavy cream
– 5.2 oz package of?Boursin Garlic & Fine Herbs Cheese? (or?Boursin Shallot & Chive Cheese), cut into small crumbles
– 1 ? 1 1/2 cup of grated Parmesan cheese, plus more for topping if desired
– 14 oz can of artichoke hearts, drained and roughly ripped up by hand



There are no reviews yet.

Be the first to review “Sausage and Shells by Pressure Luck Cooking”

Read Full Recipe