Creamy Red Pepper Shells
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The dish begins by cooking pasta shells until al dente and setting them aside. Roasted red bell peppers are blended with chicken stock to create a smooth base for the sauce. Italian sausage is cooked with diced onion and garlic, seasoned with Italian herbs, and lightly browned. Flour is added to the sausage mixture to form a roux, which thickens the sauce when combined with the red pepper puree and canned tomato sauce. The mixture is cooked until it reduces slightly and develops a creamy consistency.
After simmering, cooked pasta shells and heavy cream are stirred into the sauce, warming through. The dish is finished with grated Parmesan cheese melted in and fresh chopped basil for brightness. The combination of savory sausage, sweet roasted peppers, and creamy tomato sauce yields a deeply flavored, satisfying pasta.
This meal is best served immediately to enjoy the creamy sauce texture and fresh herb aroma. It makes a wholesome main course balancing protein, vegetables, and carbohydrates. The recipe provides a flavorful variation on typical tomato-based pasta sauces by incorporating roasted peppers and cream.
Ingredients
- 8 ounces pasta shells medium
- 1 (16-ounce) jar roasted red bell peppers drained
- ¾ cup chicken stock
- 1 tablespoon olive oil
- 12 ounces Italian sausage casing removed, mild
- ½ onion diced, medium sweet
- 2 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 1 (8-ounce) can tomato sauce
- ½ cup heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup Parmesan Cheese freshly grated
- 3 tablespoons basil chopped, fresh leaves
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.
User Reviews
Overall Rating
5
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