Photography Andy Arnfield – The Gourmet Grocer
We all love pasta and there are millions of ways to enjoy this amazingly filling carbohydrate. I really fancied something that was filling and really super tasty. I had found some giant pasta shells, that I was looking to stuff, so I plumped for pork sausage meat mixed with some super tasty sweet peppers and of course lots of cheese to create this mouth watering dish. As I was feeling completely devilish, I decided to serve it with a Boscaiola sauce, but you could use your favourite red pasta sauce, as both work perfectly.
To be honest this recipe is for 4-6 and there was only two of us so all I did the following day was to reheat the leftovers covered in my favourite Simon Johnson Chilli Pasta Sauce, which is available on our website and the results were every bit as good as the night before. There are tons of ways you could adapt this recipe, so I think next time I would replace the ricotta with a nice creamy Gorgonzola. You can also serve this dish with a crisp green salad and garlic bread. I hope you enjoy this dish, it’s sure to be a show stopper at your next dinner party.
16-18 jumbo pasta shells
400g fresh pork sausages, casing removed
1 small brown onion
1 tablespoon minced garlic
1 yellow Pepper diced
1 red Pepper diced
1 fresh whole red chill chopped
1 400g can diced tomatoes
1/2 bunch fresh kale chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan
salt and freshly ground pepper
Preheat oven to 180C and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions, but leaving them slightly under , as the final cook in the oven will finish them off. Drain well then plunge to ice water until ready to stuff, this stops the cooking process and the pasta doesn’t go mushy.
Heat a large frying pan over medium-high heat. Add onion, red pepper, yellow pepper, chopped chilli and sauté until softened. Add pork sausage then use a wooden spoon to break up the meat, cook 5-6 minutes until golden brown. Add garlic and cook 30 seconds then add tomatoes and chopped kale. Cook 1 minute. Remove pan from heat and stir in ricotta and mozzarella cheese.
Stuff each pasta shell with pork filling and arrange in a baking dish, so they are tightly packed and sprinkle over the grated parmesan. Bake in the oven for 25-30 minutes, until the cheese has melted and tips of shells begin to crisp and brown.
For The Boscaiola Sauce
1 tablespoon olive oil
1 brown onion, finely chopped
150g shortcut bacon rashers, chopped
200g Swiss brown mushrooms, thinly sliced
300ml thickened cream
1/3 cup flat-leaf parsley leaves, chopped
Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over the pasta. You could also use your favourite red pasta sauce with this recipe as the results are both delicious