Conchiglioni with Italian Sausages & Mushrooms

Conchiglioni with Italian Sausages & Mushrooms


Serves: 2-3

  • 2 tbsp extra-virgin olive oil

  • 4 links of Italian sausage – I used 2 sweet fennel and 2 spicy fennel sausages, cut into 1″ pieces

  • 1/2 lb/250g cremini mushrooms, quartered

  • 2 jumbo cloves garlic, minced

  • 1 tbsp fresh rosemary, finely chopped

  • 1 can(14oz/398ml) diced fire roasted tomatoes, drained

  • 1 cup chicken broth

  • 3/4 lb. dried pasta

  • 3/4 cup grated Parmigiano Reggiano

  • Red chili pepper flakes (optional and to taste)


  1. Bring a large pot of well-salted water to a boil over high heat and cook as directed on the package.

  2. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms,, rosemary, and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.

  3. When the pasta is cooked al dente, drain and add to the pasta sauce. Toss and sprinkle with Parmigiano Reggiano and serve.  NOTE:  if you are using mild sausages, add a pinch of red chili pepper flakes