Trottole is a small pasta in a shaped to resemble spinning tops. (Think “dreidel.”) These tiny pastas are often used in soups, like minestrone or pasta e fagiole. 
However, these mini pasta spirals are also an excellent base for a skillet pasta meal – with spicy Italian sausage and a handful of coveted shrimp, a quick and easy weeknight dinner can seem like a gourmet feast!

All you need is “spinning top” pasta, sweet Italian sausage, a few shrimps, some tomatoes, simple kitchen stocked seasoning, and fresh mozzarella.

So effortless – and SO decadent!

Sausage Shrimp Trottole

Sausage Shrimp Trottole

1 lb. trottole pasta, cooked and drained + 1/4 cup cooking water reserved

1 Tbs. olive oil
1 small shallot, finely chopped
1 lb. Italian sausage links, chopped
sea salt and pepper
1 cup tri-color cherry tomatoes
2 tsp. Calabrian chili flake paste
2 tsp. sugar
3/4 lb. shrimp, peeled and deveined
1/4 cup white wine
1 cup mini fresh mozzarella balls
fresh Italian parsley, chopped

Set the cooked pasta aside.

Heat the oil in a large skillet, over medium heat.
Sauté the shallot until soft and starting to crisp.
Add the Italian sausage slices, along with salt and pepper, and cook until crispy, turning often.
Next, stir in the tomatoes, Calabrian chili paste, sugar, and shrimp.
Brown the shrimp on all sides.
Drizzle in the white wine and cook until crispy and all liquid has absorbed and tomatoes have soften and broken down.

Stir in the cooked pasta, seasoning with additional salt and pepper, to taste.

Top with mini cheese balls and fresh parsley, to serve.