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Pasta Shells With Spicy Sausage Red Sauce

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“In ' On Top of Spaghetti...' by Johanne Killeen and George Germon”
1hr 30mins

Ingredients Nutrition


  1. Combine the sausage, onions, garlic, and fennel seeds in a bowl with 1 1/2 cups cold water.
  2. Break up the meat with your fingers or two forks, combining it with the other ingredients.
  3. Cover and refrigerate for at least 30 minutes or up to several hours.
  4. Transfer the sausage mixture to a large, heavy saucepan with a lid (an enamel coated cast-iron pot is ideal).
  5. Stir in the cayenne and salt, and add in the olive oil.
  6. Bring to a boil and cook, stirring often, over medium heat until all the water has cooked away and only the oil remains to moisten the ingredients.
  7. Add the tomato juice, cover, and bring to a boil.
  8. Decrease heat and gently simmer 30 minutes with the lid slightly ajar.
  9. Bring a large pot of water to a boil.
  10. Add a generous amount of salt and drop in the pasta.
  11. Cook, stirring often, until al dente; drain the pasta and transfer to a heated serving bowl.
  12. Ladle on enough sauce to generously coat the pasta with a little puddle on the bottom.
  13. Sprinkle over the Parmigiano-Reggiano and toss.
  14. The cheese will thicken the sauce.
  15. If seems dry, add more sauce.
  16. Serve immediately with extra sauce and cheese passed at the table.

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