Baked Shells w/ Sweet Sausage, Tomatoes & Peas
 
Posted by RobertaJ

Food & Wine, December 1999
4 servings

1 pound medium pasta shells
1 (28 oz.) can peeled Italian tomatoes
2 tblsp. extra-virgin olive oil
1/2 lb. sweet Italian sausage, casings removed
1/2 lb. baked ham, cut into 1/3-inch dice
1 garlic clove (I used 2 large ones) minced or pressed
1 onion, chopped
1C heavy cream
pinch of dried oregano
salt & freshly ground black pepper to taste
1/2C frozen peas
1/2C freshly grated Parmesan cheese (2 oz.)

Preheat the oven to 350*. Cook the pasta in a large pot of boiling slated water, stirring occasionally, until al dente. Drain and return to the pot.

Puree the tomatoes in a blender or food processor. Pass the puree through a fine sieve to remove the seeds.

Heat 1 tblsp. of the olive oil in a large skillet. Add the sausage and diced ham, and cook over moderately high heat, stirring the meat and breaking up the sausage with a wooden spoon, until browned and cooked through, about 8 to 10 min. Transfer the meat to a plate and set aside, wipe skillet out with a paper towel.

In the same skillet, heat the remaining 1 tblsp. of oil. Add the garlic and cook over moderate heat until just golden, about 1 and 1/2 min. Add the onion and cook until softened but not browned, about 5 min. Stir in the tomato puree, heavy cream and oregano, and season lightly with salt and pepper. Simmer the sauce over moderately low heat for 10 min. Add the sausage and ham, and simmer for 10 min. longer.

Stir the sauce into the pasta along with the peas (not thawed) and season with additional salt and pepper if needed. Transfer the pasta to a 9x13 inch baking dish and sprinkle with Parmesan. Bake at 350* for 10 min. or until the pasta is heated through and the Parmesan is melted. Serve hot. (May be prepared through step 4, completion of sauce, and refrigerated overnight. If made ahead, add additional 10 min. to baking time).