CREAMY BEEF & SHELLS - middleeastsector
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CREAMY BEEF & SHELLS

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Have you ever tried something so delicious you can barely stand it This is one of those recipes. When you make this Recipe you’ll feel like you’ve died and gone to heaven. I absolutely love a quick and easy recipe that is full of flavor. This Creamy Beef and Shells was a huge hit at our house! The tender beef and the cheese on top were just perfectly melted over the shells. You know I am all about easy recipes. Sometimes we are just looking for an easy weekday meal that is still comforting while we are whipping up a dessert to serve guests later in the evening. So this super-fast dish is perfect for that!To Make this Recipe You’ Will Need the following ingredients:

 

INGREDIENTS

1 pound uncooked mild Italian sausage, casings removed
3 tablespoons unsalted butter, divided
1/2 cup finely chopped onion
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
2 to 3 cups water or low-sodium chicken broth
1 tablespoon apple cider vinegar
2 teaspoons granulated sugar
1 teaspoon dried oregano
8 ounces dry O-shaped pasta (2 cups), also known as anelli or anelletti
For serving: Parmesan cheese, red pepper flakes

 

INSTRUCTIONS

Divide the sausage into 32 (1/2-ounce) portions and roll each one into a tablespoon-sized meatball.

Melt 2 tablespoons of the butter in a 10-inch high-sided skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, about 3 minutes per side. The meatballs might not be completely cooked at this point. Transfer to a plate.

Return the pan to medium-high heat and melt the remaining 1 tablespoon of butter. Add the onion, salt, and pepper, and cook, scraping the browned bits from the bottom of the pan, until the onion softens, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the tomatoes, 2 cups of the water or broth, vinegar, sugar, and oregano. Stir in the pasta and meatballs, along with any juices that have accumulated on the plate. Bring to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is al dente and the meatballs are cooked through, 25 to 30 minutes, adding more water or broth as needed if you want a soupier consistency. Ladle into bowls and top with Parmesan cheese and red pepper flakes, if desired.

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