Made this last night and it achieved the impossible in my house - all four of us eating the same meal and a REQUEST from my six-year old that we have leftovers again the next day. It is that good.
If I'm making this for one person to have leftovers for 3-ish servings total--- would I make the ragu as described, and then before mixing in the amount of shells I want, spoon out half the ragu and freeze that?
Okay! Thanks for clarifying. I’ll probably just make it as-is then. It can be hard to know what to do when cooking for one! I can probably get myself to eat it a fourth time in the same week- it is delicious pasta after all :)
I made this for dinner tonight and I love it more than the beef ragu. This is absolutely delicious. I did miss the time it would take to make the recipe (I didn’t see one?) and this took longer than anticipated.
Crushing each tomato with your hands. Y’all should have seen me. Can I save my kitchen and clothes and use crushed tomatoes next time? Why whole instead of already crushed?
Oh my gosh, I should update this recipe to use diced tomatoes. It is just one of those snobby Chef things To use whole tomatoes because they are less processed, and thus the flavor is better in theory. I was a different person five years ago when I wrote this recipe lol I would definitely call for diced now
yum! thank you for resurfacing this. going to make it tonight and sub the heavy cream with 1/3 cup cottage cheese blended with 1/3 cup water (per chatgpt lol) bc that is what is in my fridge
Question- I have never deglazed a pan before… online I’m seeing that I should remove the meat before deglazing. Is that true for this recipe too or does the vodka go in with the sausage? Thanks!
Made this last night and it achieved the impossible in my house - all four of us eating the same meal and a REQUEST from my six-year old that we have leftovers again the next day. It is that good.
OMG CONGRATS. my children have never asked for anything again, ever.
If I'm making this for one person to have leftovers for 3-ish servings total--- would I make the ragu as described, and then before mixing in the amount of shells I want, spoon out half the ragu and freeze that?
If you want 4 servings total, I would actually make it as is! If you want 2 to 3 servings, only make half the shells, and freeze half the sauce.
Okay! Thanks for clarifying. I’ll probably just make it as-is then. It can be hard to know what to do when cooking for one! I can probably get myself to eat it a fourth time in the same week- it is delicious pasta after all :)
and you can always freeze a portion - combined shells and pasta - in an airtight freezer ziploc!! i freeze pasta ALL THE TIME!
Btw I did make it last night and it was delicious 👍👍
enjoy those leftovers!!!!
Is there a reason it needs to be an ovenproof pot?
I made this for dinner tonight and I love it more than the beef ragu. This is absolutely delicious. I did miss the time it would take to make the recipe (I didn’t see one?) and this took longer than anticipated.
Crushing each tomato with your hands. Y’all should have seen me. Can I save my kitchen and clothes and use crushed tomatoes next time? Why whole instead of already crushed?
Oh my gosh, I should update this recipe to use diced tomatoes. It is just one of those snobby Chef things To use whole tomatoes because they are less processed, and thus the flavor is better in theory. I was a different person five years ago when I wrote this recipe lol I would definitely call for diced now
That makes sense haha I’m glad I don’t have to test out my tomato crushing skills again. This was really delicious! Thank you!!
yum! thank you for resurfacing this. going to make it tonight and sub the heavy cream with 1/3 cup cottage cheese blended with 1/3 cup water (per chatgpt lol) bc that is what is in my fridge
This is SO good. Used paccheri rigati instead of shells! Father in law and toddler both loved it.
Just wanted to say I made this tonight with lumaconi or giant snail shell pasta and it was a big hit!
Question- I have never deglazed a pan before… online I’m seeing that I should remove the meat before deglazing. Is that true for this recipe too or does the vodka go in with the sausage? Thanks!
You do not need to take the sausage out here! Just pour in the vodka and scrape up any stuck bits :)
I made this tonight. I subbed GF elbow pasta and it was sooo delicious ! My 2 year old polished off 3 servings!
oh my gosh i LOVE when the babies eat like maniacs!!
Made this last night, winner winner chicken dinner