I used a wok for this recipe. Less mess. Even heat distribution, and more space to toss the final dish.

Cook your pasta shells until aldante. Drain, and toss with some olive oil and the butter so it doesn’t stick. · Cut your Sujuk into round chunks, and toss in some butter until fragrant. Set aside.

Heat your wok for a minute then add the spinach until its fully melted, then add the cherry tomatoes and toss around for a minute.

Season with salt and pepper then add heavy cream gradually while you continue stirring.

Season with chicken stock garlic powder, white pepper, and Italian seasoning. Taste to ensure the seasonings are to your liking. Add more and adjust if needed.

Finally, add the Parmesan cheese and stir before adding the pasta shells and tossing to fully coat.

Before serving I like to add the Mozzarella cheese on top, and to stir until it melts.

Top with the Sujuk and serve.