Creamy Red Pepper Shells
User Reviews
5.0
312 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Creamy Red Pepper Shells
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Crumbled Italian sausage, Parmesan, basil, and the most EPIC red pepper cream sauce! So creamy, so so good.
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Ingredients
- 8 ounces medium pasta shells
- 1 (16-ounce) jar roasted red bell peppers drained
- ¾ cup chicken stock
- 1 tablespoon olive oil
- 12 ounces mild Italian sausage casing removed
- ½ medium sweet onion diced
- 2 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 1 (8-ounce) can tomato sauce
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper to taste
- ½ cup freshly grated parmesan
- 3 tablespoons chopped fresh basil leaves
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Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Combine red bell peppers and chicken stock in blender until smooth; set aside.
- Heat olive oil in a large cast iron skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in red bell pepper mixture and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
- Stir in pasta and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in Parmesan until melted, about 2 minutes. Stir in basil.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
312 reviews
Excellent
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