If you’ve been to Costco and browsed their magical take & bake section, you’ll likely have found a pasta that may or may not have been inspired by my world-famous Sausage & Shells. There’s no true way of knowing but when I saw it, I obviously had to try it…and it’s friggin’ delish. It’s not quite as rich or decadent as the sausage & shells because it lacks that creamy, cheesy finish, but what it does have is a light and wonderful garlic-wine sauce to make it special. I re-created it for you and I call this Wholesale Club Pasta as an homage.
Instead of shells, Costco uses orecchiette, a starchy ear or frisbee-shaped pasta. But you can also just as easily use medium shells for this Wholesale Club Pasta if you can’t find that.
- 4 tablespoons (1/2 stick) salted butter
- 2 pounds Italian sausage (sweet, hot or a mix of each), sliced into 1/2-inch pieces (see Jeff’s Tips)
- 9 cloves garlic, minced or pressed
- 1 1/2 cups dry white wine (like a chardonnay), divided (see Jeff's Tips)
- 1 1/2 cups of chicken or garlic broth (e.g Garlic Better Than Bouillon)
- 2 teaspoons dried Italian seasoning
- 1 pound orecchiette (frisbee/ear-shaped pasta, see Jeff’s Tips)
- 10-20 ounces grape or cherry tomatoes
- 5-8 ounces baby spinach
- ½ - 1 cup of Parmesan cheese
- Add the butter to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. Once melted and bubbling, add the sausage and garlic and sauté for 5 minutes until the sausage is lightly browned.
- Add ½ cup of the wine and (deglaze) scrape the bottom of the pot so any browned bits come up. The bottom of the pot should be nice and clear.
- Add the remaining 1 cup of wine, broth and Italian seasoning.
- Add the pasta but do not stir. Just smooth it out with a mixing spoon so it’s mostly submerged in the broth. Top with the tomatoes and spinach and also do not stir. Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
- Stir in the Parmesan cheese (start with ½ cup and then decide if you want more) and serve.
The wine makes the flavor of this sauce, but if you cannot tolerate it, simple swap it out for another 1 ½ cups broth.
Orecchiette is pretty easy to find in most markets, but if you can’t feel free to use medium shells or a small penne. Same cook time.
To keep it from caving in and getting a bit messy, a great tip to slicing raw sausage is popping it into the freezer for 5-10 minutes before slicing. This will help it keep its form.