Conchiglie Pasta and Sausage

This recipe is from long time friend Melinda Norcott, who shares my passions for food and books!  I appreciate both the delicious recipe and the synchronicity of the source for it….let me explain by sharing her comments.

“Conchigle means seashells in Italian.  The shape makes it the ideal pasta for trapping the tasty morsels of sausage with the delicate sauce, so that each biteful is a pleasure. ”  As described in the first Private Collection cookbook by the Junior League of Palo Alto, 1980.  My book is in tatters, taped, dog-eared and thoroughly stained – all signs of a treasured kitchen companion.”

We all have some great Jr. League cook books, and I am very aware of this one as my Mother was the chairman of the committee the first year of the project!  So I will file this recipe under both Main Course and Virginia’s Kitchen, and she will be thrilled to hear how much good use Melinda has put it to.

2 Tbs. chopped shallots

2 Tbs. butter

2 Tbs. olive oil

1/2 pound luganega sausage, skinned and crumbled *

1 1/2 cups heavy cream

freshly ground pepper to taste

grating of nutmeg

1 pound conchiglie, (small shell pasta)

salt to taste

chopped parsley

Freshly grated Parmesan cheese

Saute the shallots in a medium saucepan with the butter and oil until soft.  Add the sausage and continue to saute for 10 minutes, stirring frequently.

Add the cream and freshly ground pepper.  Increase the heat to medium and cook, stirring frequently, until the cream has thickened.  Add nutmeg.

Cook pasta according to “al dente” instructions, drain well.

Combine the pasta with the sauce  and serve immediately on warmed plates with parsley and Parmesan on top.   Serves 4-6

Note from Melinda: ” Luganega is a mild pork sausage, but is not readily available in the market. I often use Jimmie Deans sage sausage, or whatever is available.  The author recommends not using sweet Italian sausage, but I have used that and many other varieties -all are good. I add asparagus, halved cherry tomatoes or green beans if this is our main course.”