Life Without Alu?: Shell Pasta Bolognese

It’s wonderful to experience the bond between a parent and child, and between a grandparent and grandchild. This year, Prisha and I had the chance to spend some extra special time together as daughter and granddaughter with my parents. We flew to India, just the two of us. We followed a relaxed vacation schedule, going to bed late and, of course, waking up late. We did all sorts of fun activities with my parents: we visited local restaurants, talked and laughed all day, had special playtime for Prisha, did nail painting together, and even went to McDonald’s for Butter Chicken Burgers and amazing Mango Swirl Ice cream! To top it all off, my mom made homemade chaat with crispy fried potato patties and deep-fried puffs with all sorts of delicious toppings.

Seeing Prisha enjoy these moments with her grandparents warmed my heart. It reminded me of my own childhood, filled with similar cherished memories. These special times are what family is all about—creating lasting memories and sharing love across generations.

Now that we are back home, I am back to trying new recipes. Today’s recipe is Pasta Bolognese. I prepared it with shell pasta instead of the traditional spaghetti. I love using shell pasta because its shape holds the Bolognese sauce perfectly, ensuring that each bite is packed with flavor. The little pockets in the shells catch the bits of sausage and sauce, making every mouthful delightful. Of course, you can also use spaghetti for the same amount if you prefer.

Shell Pasta Bolognese is a dish that combines the simplicity of pasta with the rich, hearty flavors of a meat-based sauce. Traditionally, Bolognese sauce, or ragù alla Bolognese, hails from Bologna, Italy, and is made with ground meat, onions, carrots, celery, tomato paste, and wine. This recipe adds a modern twist by incorporating Italian chicken sausage and broiled zucchini, making it a lighter yet equally satisfying meal.

Ingredients:

Shell Pasta - 6 ounces
Italian Chicken Sausage - 9-10 oz, casings removed
Zucchini - 1, sliced
Sour Cream - 2 tablespoons
Italian Seasoning - ½ tablespoon + ½ tablespoon
Crushed Tomatoes - 13.76 ounces
Sugar - 1 teaspoon
Chicken Better Than Bouillon - 1 tablespoon
Parmesan cheese - ¼ cup
Olive Oil - 1 tablespoon
Butter - 1 tablespoon
Salt and Black Pepper to taste

Directions:

Prep the Ingredients: Start by prepping all your ingredients. Remove the casings from the Italian chicken sausage, Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.
Cook the Shell Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain and set aside.
Broil the Zucchini: Preheat your broiler to high. Arrange the zucchini slices on a baking sheet, drizzle with olive oil, and season with salt and pepper and half the Italian Seasoning. Broil for 5-7 minutes until tender and slightly charred. Set aside. TIP: Watch carefully to avoid burning.
Cook the Sausage: Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Prepare the Bolognese Sauce: Stir crushed tomatoes, Chicken Better than Bouillon and Sugar into the pan with sausage. Season with salt and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.
Combine and Serve: Stir sour cream and Butter into the pan with sauce until melted and combined. Add drained pasta and zucchini; toss to coat. (TIP: If your pan isn’t large enough, carefully pour everything back into the empty pasta pot.) If needed, stir in reserved pasta cooking water 1 tablespoon at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper.
Finish with Parmesan: Sprinkle the grated Parmesan cheese over the top, allowing it to melt slightly into the hot pasta and sauce.
Garnish and Enjoy: Serve the Pasta Bolognese in large bowls, Enjoy your hearty, comforting meal!

Tips for the Perfect Pasta Bolognese:

Use Fresh Ingredients: Fresh vegetables and high-quality Italian chicken sausage make a big difference in the flavor of your Bolognese sauce.
Add some Wine: If possible, add ½ cup red wine for deglazing. It adds a depth of flavor to the sauce that’s hard to replicate.
Broil, Don’t Sauté: Broiling the zucchini instead of sautéing keeps them tender but with a nice char, adding a different texture and flavor to the dish.
Cook Pasta Al Dente: Make sure your pasta is cooked just to al dente. This allows it to hold up better when mixed with the sauce and prevents it from becoming mushy.

Shell Pasta Bolognese with Italian chicken sausage and broiled zucchini is not just a meal; it's an experience. The combination of tender pasta, robust sausage, and perfectly broiled zucchini creates a harmony of flavors and textures that is sure to satisfy. Whether it’s a busy weeknight or a relaxed weekend dinner, this dish brings comfort and joy to the table, one delicious bite at a time.

Here are some drink suggestions that would pair wonderfully with Pasta Bolognese:

Wine Pairings:

Chianti: This classic Italian red wine has the right balance of acidity and tannins to complement the rich flavors of Bolognese sauce.
Barbera: Another Italian red, Barbera has high acidity and bright fruit flavors that cut through the richness of the dish.
Sangiovese: This wine offers flavors of cherry and earthy notes, making it a great match for the hearty, meaty sauce.
Montepulciano d’Abruzzo: A robust and full-bodied wine with plum and blackberry notes that pairs well with the depth of the Bolognese sauce.

Non-Alcoholic Options:

Sparkling Water with Lemon: The refreshing and crisp taste of sparkling water with a twist of lemon helps cleanse the palate between bites.
Italian Soda: Flavored sodas like blood orange or lemon add a fruity, refreshing element to the meal.
Iced Tea: A classic unsweetened iced tea or a lemon-infused iced tea offers a refreshing contrast to the rich pasta dish.

Cocktails:

Negroni: This classic Italian cocktail, made with gin, Campari, and sweet vermouth, has a bold and slightly bitter flavor that pairs well with the savory Bolognese.
Aperol Spritz: A light and bubbly cocktail made with Aperol, Prosecco, and a splash of soda water, perfect for balancing the richness of the pasta.
Limoncello Collins: A refreshing cocktail made with limoncello, gin, soda water, and a splash of lemon juice, providing a citrusy and zesty complement to the meal.

Beer:

Italian Lager: A crisp and light Italian lager, like Peroni, is refreshing and won’t overpower the flavors of the Bolognese.
Amber Ale: A slightly malty amber ale can add a nice caramel note that pairs well with the savory elements of the dish.
Pilsner: A clean and crisp pilsner can help cleanse the palate and complement the robust flavors of the meal.

These drink options should enhance your dining experience, adding complementary flavors and refreshing contrasts to the hearty and flavorful Pasta Bolognese.

Here are some dessert options that would beautifully complement your Pasta Bolognese meal:

Classic Italian Desserts:

Tiramisu: Layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder create a rich and creamy dessert that's perfect after a hearty pasta dish.
Panna Cotta: This creamy, silky dessert can be flavored with vanilla, coffee, or fruit, and is often served with a fruit coulis or caramel sauce.
Cannoli: Crisp pastry shells filled with a sweet ricotta cheese mixture, often with chocolate chips or candied fruit, providing a delightful crunch and creamy contrast.
Gelato: Italian-style ice cream in flavors like pistachio, chocolate, or vanilla offers a refreshing and rich finish to your meal.

Lighter Options:

Lemon Sorbet: A refreshing and palate-cleansing option, lemon sorbet is light and bright, perfect for following a rich pasta dish.
Affogato: A simple yet elegant dessert where a scoop of vanilla gelato or ice cream is "drowned" in a shot of hot espresso, blending creamy and bitter flavors beautifully.
Fresh Fruit Salad: A mix of seasonal fruits like berries, grapes, and citrus, perhaps with a drizzle of honey or a splash of limoncello for added flavor.

Indulgent Choices:

Chocolate Lava Cake: Warm, gooey chocolate cake with a molten center, often served with a scoop of vanilla ice cream or a dollop of whipped cream.
Ricotta Cheesecake: Lighter than traditional cheesecake, this Italian version made with ricotta cheese can be flavored with lemon zest and topped with fresh berries.
Amaretto Almond Cake: A moist and flavorful cake made with almond flour and flavored with Amaretto liqueur, often served with a dollop of whipped cream or a dusting of powdered sugar.

These desserts offer a range of flavors and textures that will complement the hearty and savory notes of your Pasta Bolognese, making your meal complete and satisfying.