Unstuffed Spicy Tomato Basil Shells (Print-Friendly Version)
Spicy tomato and basil pasta shells paired with whipped ricotta and bright lemon olive oil drizzle.
# Ingredients:
→ Pasta
01 -
450 g jumbo pasta shells
→ Meat and Protein
02 -
225 g ground spicy Italian chicken sausage
→ Produce
03 -
3 shallots, thinly sliced
04 -
3 cloves garlic, finely chopped
05 -
2 cups chopped greens (such as kale, spinach, or chard)
06 -
1 cup fresh basil, roughly chopped
07 -
Zest and juice of 1 lemon (approx. 3 tablespoons juice)
→ Dairy
08 -
250 g whole milk ricotta cheese, whipped
→ Pantry Staples
09 -
6 tablespoons extra virgin olive oil
10 -
2 teaspoons dried oregano or 1 tablespoon fresh oregano
11 -
2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme
12 -
1 pinch crushed red pepper flakes
13 -
170 g tomato paste
14 -
400 g can San Marzano tomatoes, crushed
15 -
Kosher salt and freshly ground black pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, following package instructions. Reserve 350 ml of the cooking water before draining the pasta.
02 -
Heat 2 tablespoons olive oil in a large skillet over high heat. Add chicken sausage and brown thoroughly for 5–8 minutes. Reduce heat to low, incorporate shallots, garlic, oregano, thyme, and a pinch of red pepper flakes. Sauté until shallots begin to caramelize, about 5 minutes.
03 -
Stir in tomato paste, cooking for 2 minutes. Add crushed San Marzano tomatoes, 250 ml reserved pasta water, salt, and black pepper. Simmer on low for 10–15 minutes until the sauce slightly thickens. Mix in chopped greens and cook until wilted. Adjust seasoning as needed.
04 -
Fold cooked pasta shells and 120 ml (½ cup) chopped basil into the sauce, tossing gently to coat. Add more reserved pasta water if sauce consistency requires thinning.
05 -
In a small bowl, combine the remaining 60 ml (¼ cup) olive oil, remaining 120 ml (½ cup) basil, lemon zest, lemon juice, and a pinch of salt. Mix well.
06 -
Spread whipped ricotta evenly on the bottom of individual serving bowls. Spoon pasta and sauce over the ricotta, then drizzle with basil lemon oil. Serve immediately.
# Notes & Tips:
01 -
For a vegetarian version, omit the chicken sausage and increase olive oil to 4 tablespoons with the aromatics. Add 2 teaspoons smoked paprika, 1–2 teaspoons crushed red pepper flakes, 1 teaspoon fennel seeds, 1 teaspoon mustard seeds, 1 teaspoon onion powder, and additional salt and pepper to build depth.