Creamy Red Pepper Shells
Pasta shells and crumbled Italian sausage in a blended roasted red pepper cream sauce with Parmesan and basil. A 30-minute weeknight dinner, adapted from Damn Delicious.
Ingredients
- 8 oz medium pasta shells
- 16 oz jarred roasted red bell peppers drained (one 16-oz jar)
- ¾ cup chicken stock
- 1 tbsp olive oil
- 12 oz mild Italian sausage casing removed
- ½ medium sweet onion diced
- 2 cloves garlic minced
- 1½ tsp Italian seasoning
- 2 tbsp all-purpose flour
- 8 oz tomato sauce one 8-oz can
- ½ cup heavy cream
- kosher salt to taste
- black pepper freshly ground, to taste
- ½ cup Parmesan freshly grated
- 3 tbsp fresh basil chopped
Steps
Boil 8 oz medium pasta shells in a large pot of salted water per the package directions, then drain well.
Blend 16 oz jarred roasted red bell peppers and ¾ cup chicken stock until smooth. Set the sauce base aside.
Warm 1 tbsp olive oil in a large cast iron skillet over medium-high heat. Add 12 oz mild Italian sausage and ½ medium sweet onion, breaking up the sausage as it cooks, until browned. Pour off excess fat.
Add 2 cloves garlic and 1½ tsp Italian seasoning and stir until fragrant.
Whisk in 2 tbsp all-purpose flour and cook until it takes on a little color.
Slowly whisk in the blended pepper mixture and 8 oz tomato sauce. Bring to a boil, then lower the heat and simmer, stirring now and then, until reduced and a bit thicker.
Add the cooked shells and ½ cup heavy cream and stir until hot. Season with kosher salt and black pepper.
Stir in ½ cup Parmesan until melted, then fold in 3 tbsp fresh basil. Serve right away.
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