Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Simple yet super delicious! These unstuffed shells are tossed in a slightly spicy, herby, tomato sauce, then served on a bed of creamy whipped ricotta. This recipe is one of my favorites. This uses simple pantry ingredients with spring herbs. These delicious Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta are a must-try!
Ingredients
6 tbsp extra virgin olive oil
½ lb ground spicy Italian chicken sausage
3 shallots, thinly sliced
3 cloves garlic, finely chopped
1 lb jumbo pasta shells
2 tsp dried oregano (or 1 tbs fresh oregano)
2 tsp dried thyme leaves (or 1 tablespoon fresh thyme)
1 (6 oz.) can of tomato paste
1 (14 oz.) can of San Marzano tomatoes crushed
2 c. chopped greens, such as kale, spinach, or chard
1 c. fresh basil, roughly chopped
1 pinch crushed red pepper flakes
1 c. whole milk ricotta cheese, whipped in the food processor, if desired
zest and juice of 1 lemon (about 3 tbsp juice)
kosher salt and black pepper
How to make Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Set aside 1 ½ c pasta cooking water and drain the rest.
Step 2: In a large skillet, heat 2 tbsp olive oil over high heat. Add the chicken sausage to the skillet once the oil is hot and cook for about 5 to 8 minutes until all sides are brown. Then, adjust the heat to low and add the shallots to the skillet along with the garlic, oregano, thyme, and a pinch of red pepper flakes. Cook for another 5 minutes until the shallots start to caramelize. Next, stir in the tomato pasta and cook for 2 minutes more. After 2 minutes, add the crushed tomatoes, 1 c. of the reserved pasta cooking water, salt, and pepper. Stir well and let everything simmer for about 10 to 15 minutes or until the sauce has slightly thickened. Toss in the greens, stir and cook until wilted. As needed, adjust the seasoning to taste.
Step 3: To the skillet, add the pasta shells along with half of the basil. Stir well. You can add extra pasta cooking water if needed to thin out the sauce.
Step 4: Place the rest of the ¼ c olive oil and half c basil, lemon zest, lemon juice, then a pinch of salt in a small bowl. Mix well until blended.
Step 5: Into the bottom of each pasta bowl, spread the ricotta cheese. Over the ricotta, spoon the shells and sauce, then drizzle with the basil lemon sauce. Enjoy!
Note:
You can omit the sausage to make this dish vegetarian. Instead, add 2 tbsp olive oil when you add the shallots along with 2 tsp smoked paprika, 1-2 tsp crushed red pepper flakes, 1 tsp fennel seeds, 1 tsp mustard seeds, 1 tsp onion powder, and a pinch of salt & pepper.