• 4 tbsp (1/2 stick) of salted butter
  • 2 large shallots, diced
  • 1 lb of Italian Sausage (sweet, hot or mixed), sliced into 1/2″ pieces while raw (use 2 lbs if you want it to be SUPER sausagey)
  • 1 tbsp of crushed garlic
  • 3 cups of garlic broth (I used 1 tbsp of  Garlic Better Than Bouillon + 3 cups of water but you can just use 3 cups of chicken broth instead if you don’t have this and it will still be great)
  • 1 cup of white wine (any dry one, such as a Chardonnay, will do and you can use white cooking wine too if it’s all you have. If you don’t wish to use wine, add another cup of broth)
  • 1 tsp of Italian seasoning
  • 1/2 tsp of dried parsley
  • 10 oz (approx) of Cherry or Grape Tomatoes (you can double these if you wish)
  • 1 lb (1 box) of medium shells (I strongly suggest using this exact kind of pasta)
  • 5 oz of baby spinach
  • 1/3 cup of half & half or heavy cream
  • 5.2 oz package of  Boursin Garlic & Fine Herbs Cheese (or  Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! This is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)
  • 1/2 cup of grated Parmesan cheese, plus more for topping if desired (make sure it’s grated and NOT shredded as it melts/blends into the sauce properly)
  • 14 oz can of artichoke hearts, drained and roughly ripped up by hand

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