Creamy, delicious one pot pasta with Italian sausage and shells. A family favorite comfort food ready in just 30 minutes!

Scale

1 lb (450g) Italian sausage, casings removed

1 medium onion, finely diced (about 1 cup)

4 cloves garlic, minced (about 2 tablespoons)

1 tablespoon Italian seasoning

¼ teaspoon red pepper flakes (optional)

1 can (14.5 oz/411g) diced tomatoes, undrained

1 can (8 oz/226g) tomato sauce

3 cups (720ml) chicken broth

8 oz (225g) medium pasta shells

½ cup (120ml) heavy cream

2 cups (8 oz/225g) shredded cheese (combination of mozzarella and sharp cheddar)

Salt and freshly ground black pepper, to taste

Fresh basil or parsley for garnish (optional)

Heat a large pot over medium-high heat. Add Italian sausage, breaking it into chunks as it cooks. Brown for 5-7 minutes until caramelized and no longer pink.
Add diced onion and cook for 3-4 minutes until translucent. Stir in garlic, Italian seasoning, and red pepper flakes, cooking for 30 seconds until fragrant.
Add diced tomatoes with juice and tomato sauce, stirring to combine. Scrape any browned bits from the bottom of the pot. Pour in chicken broth and bring to a gentle boil.
Add pasta shells, stirring well to submerge. Reduce heat to maintain a steady simmer, cover, and cook for 8-10 minutes, stirring occasionally, until pasta is nearly al dente.
Reduce heat to low and stir in heavy cream. Add half the shredded cheese, stirring until melted. Season with salt and pepper to taste.
Remove from heat, sprinkle remaining cheese on top, cover, and let stand for 2-3 minutes until cheese melts completely.
Serve hot, garnished with fresh herbs if desired.