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Creamy Red Pepper Shells

Crumbled Italian sausage, Parmesan, basil, and the most EPIC red pepper cream sauce! So creamy, so so good.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

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

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Combine red bell peppers and chicken stock in blender until smooth; set aside.
  3. 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.
  4. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. 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.
  7. Stir in pasta and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.
  8. Stir in Parmesan until melted, about 2 minutes. Stir in basil.
  9. Serve immediately.