Wild Idea Buffalo Recipe of the Week - Italian Buffalo Sausage Stuffed Pasta Shells

This week's Wild Idea Buffalo Recipe of the Week is Italian Buffalo Sausage Stuffed Pasta Shells. Healthy Italian cooking using Wild Idea Italian Buffalo Sausage. Another delicious one from Jill O'Brien of Wild Idea Buffalo!  http://wildideabuffalo.com/



Italian Buffalo Sausage Stuffed Pasta Shells

Italian Buffalo Sausage Stuffed Pasta Shells with Paprika Cream (serves 6)

This dish can be made ahead and heated in the oven for entertaining ease. The ingredients may have you think that it is a heavy, filling, dish, but the mild cheese flavors married with the grass-fed, artisan Buffalo Italian Sausage, touched with a drizzle of the slightly spicy cream, is really quite elegant. You’ll be wanting one more bite, even after you think you have had enough. Enjoy!



Ingredients:
1 – 1 lb. package Wild Idea Italian Buffalo Sausage

1 – tablespoon olive oil
½ – onion (about ½ cup), finely diced
2 – garlic cloves, minced
1 – teaspoon ground fennel
1 – teaspoon salt
1 – teaspoon black pepper
1 – 8 oz. package fresh mozzarella, torn into pieces
4 – oz. parmesan, grated
1 – 12 oz. box large pasta shells, prepared el dente

Paprika Cream Sauce, Ingredients:
1 – pint heavy cream
½ – cup sherry
½ – teaspoon cayenne
2 – teaspoons paprika
½ – teaspoon each salt & pepper

Preparation:
1) In heavy skillet over medium high heat, heat oil. Crumble sausage into pan, stirring to lightly break meat up, but leaving in identifiable pieces.
2) Add onion, garlic, fennel, salt and pepper, and sauté until meat is browned.
3) Transfer cooked meat to a bowl, and allow to come to room temperature.
4) Prepare pasta according to package instructions, drain and lightly rinse.
5) Place prepared shells open side down on a paper towel to remove hidden water.
6) Add cheeses to meat mixture and toss to incorporate.
7) Stuff meat into pasta shells, giving a light squeeze to shells after filling to seal, and place seam side down onto lightly oiled casserole pan.
8) Preheat oven to 425°. Cover casserole pan with lid or foil and place in hot oven for 30 minutes.
9) While pasta is in the oven prepare sauce. Over medium high heat, add all ingredients into saucepan and bring to a boil, whisking occasionally. Reduce heat to simmer and reducing ingredients by half or thicken to desired consistency.
10) Remove hot stuffed pasta shells from oven and place on plates or platter. Drizzle with thickened cream and garnish with scallions and chili flake.


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