Creamy Tomato Shellbows with Sausage and Spinach

Fall is in 11 days SO THIS IS TOTALLY ALLOWED.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

More like, welcomed with open torso and face.

I basically have the best ever news for your fall. A new life direction, if you will. And I know how your brains work, so I’ll break it to you not-at-all slowly.

DeLallo has a new line of pastas!

Hold on, let me try that again.

DELALLO HAS A NEW LINE OF PASTAAAAAAAAS. (<—said like Oprah.)

And one variety is called SHELLBOWS so I know you’re here for it.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

I’ll touch more on the pastas in a few, but let me start by showing you this delectable Italian bounty of wonder. There is just not much more to life than this. Creamy. Tomato-y. SAUSAGE AND SPINACHY. All blanketing those adorable little shellbow shapes that hold little pockets of chunky sauce all up in ’em.

And then we have a crunchy cheesy topping in the end, so there’s that.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

You’ll just brown some sausage! Ain’t no thang. And really, you can go mild, sweet or hot here, but Italian sausage is the key to fall eating and living, so don’t skip it.

You’ve also added in diced white onion and garlic, so the flavor is buildin’ buildin’ buildin’.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

Oh – DeLallo also has their own line of imported San Marzano tomatoes. Which are obviously the king of tomatoes. Queen? Queen.

You’ll just purée those pups in a food processor until smooooth and silky. I’m a personal fan of a silky tomato sauce, with the chunks being the veggies and meat. Are you the same? Surely you’re the same. Now I’m starving just thinking about this.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

After you’ve simmered the tomatoes in the sausage for about five minutes (oh! tip – after you’ve dumped the puréed tomatoes into the skillet and you stick the bowl of the processor under water to rinse, add that rinsing water to the pan! Just half a cup or so. It helps thin the sauce and gives the meat something to thicken into. Know what I mean, Vern?)

Then you add heaven. By that I mean cream. NAMASTE.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

So you’ve boiled the DeLallo shellbows and said the word shellbows an appropriate amount of times, and then transferred them right into the creamy tomato sauce. At this point, just add the spinach in batches and let it wilt down into everything. It always seems like an absurd amount of greens, but they’ll seriously vanish into the sauce. Every single time. #SCIENCE.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

On the side, you’ve melted butter and toasted some panko in it. Buttery crunch. How could you not make tank tops and posters.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

And there she is, yo. Everything is stirred together in creamy, glossy glory and you have gone completely blind with desire.

Top it with panko, parmesan and plenty of fresh basil leaves!

DeLallo really killed it with these pastas. Handcrafted from like, the highest quality durum wheat at the south of Naples, where pasta was born, dudes. It also has a pale matte golden color that other pastas don’t have and I’m OBSESSED. High in protein with a delicious toasty aroma, you.need.these. And they have a ton. Long pastas, short ones. Go look at this, already!

Also, invite me over when you make this.

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

You do remember is fall is in 11 days, right?

Creamy Tomato Shellbows with Sausage and Spinach
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Ingredients

  • 1 pound sweet Italian sausage (if in links, casings removed and sausage torn into chunks)
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can DeLallo San Marzano tomatoes (pureed in a food processor until smooth)
  • 1/2 cup heavy cream
  • 6 oz baby spinach
  • 16 oz DeLallo shellbow pasta
  • 1/2 cup Panko
  • 1/2 cup freshly grated parmesan cheese
  • 2 Tbs. butter
  • fresh basil, for garnish
  • Coarse salt

Instructions

  1. Bring a large pot of salted water to a boil.
  2. In the meantime, crumble the Italian sausage with a wooden spoon in a heated skillet over medium heat. Once browned through, add the onion and garlic and sauté for about five minutes, until the veggies soften. Then add the pureed tomatoes and let simmer for three minutes. Add the cream and simmer another 2 or 3 minutes. Now add the spinach in batches, letting it all wilt.
  3. In the meantime, melt the butter in a small skillet and toast the Panko until golden brown. Transfer to a small bowl and stir in the fresh parmesan. (Or leave it separate if you want!)
  4. In the meantime, you’ve been boiling the DeLallo shellbows until al dente, according to package directions. Transfer the cooked pasta to the creamy sauce and stir to combine. Season with a pinch of salt, to taste.
  5. Serve family style, with toasted Panko/parmesan and fresh basil!
  6. Serves 4-6.
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http://bevcooks.com/2019/09/creamy-tomato-shellbows-with-sausage-and-spinach/

Creamy Tomato Shellbows with Sausage and Spinach / Bev Cooks

UM, yeah.

(This post is definitely in partnership with my lover DeLallo. But all ramblings and pasta inhalings are totally my own. We coo?)

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6 Responses to Creamy Tomato Shellbows with Sausage and Spinach

  1. Simone September 12, 2019 at 2:06 pm #
    This looks incredible and I want to get the pasta just so I can tell everyone I'm making shellbow pasta!
  2. Nancy September 12, 2019 at 3:09 pm #
    You're talking my language here!
  3. Teresa September 13, 2019 at 3:53 am #
    Hi Bev! Love your blog. I'm an Australian born Italian and have lived in Italy for over 30 years now. Your recipe looks great and almost authentic italian !! I was just wondering about the Delallo pasta. It is not sold here in Italy, unless it's made here and then branded in the US as Delallo? What's written on the package? Is it made in italy and where?? Two of the most important pasta manufacturers in the Naples area are Voiello, Rummo and Pallante. Then of course there's Barilla, De Cecco, Del Verde, Divella, La Molisana, but these are not in or near Naples. Just curious! Anyway, I'm going to make this dish for sure! Have a great day.
  4. Karen September 16, 2019 at 10:02 am #
    Hi Bev! I came to your website from the DeLallo website where your recipe is posted. The instruction on the DeLallo website are missing the tomato step. Now it makes sense and I cannot wait to try this recipe. I have an advantage that I live maybe 5 miles from the DeLallo store. Shellbows will be on my next shopping trip. I just bought the tomatoes. They were on sale when I was there. And their sausage is really good too!
    • Stephanie October 2, 2019 at 10:28 pm #
      Same for me! I was found it on Pinterest but it was missing the tomato step, lol!
  5. Betsy September 26, 2019 at 8:16 am #
    It’s a perfect fall day in MN for this dish!! I haven’t been able to find the DeLallo brand around here sobbed to make some adjustments. Thanks Bev for great recipes

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