# Creamy Red Pepper Shells
By Damn Delicious (damndelicious.net). 4 servings. Prep 10 min, cook 20 min.
https://mise.how/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
1. Boil 8 oz medium pasta shells in a large pot of salted water per the package directions, then drain well.
2. Blend 16 oz jarred roasted red bell peppers and ¾ cup chicken stock until smooth. Set the sauce base aside.
3. 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.
4. Add 2 cloves garlic and 1½ tsp Italian seasoning and stir until fragrant.
5. Whisk in 2 tbsp all-purpose flour and cook until it takes on a little color.
6. 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.
7. Add the cooked shells and ½ cup heavy cream and stir until hot. Season with kosher salt and black pepper.
8. Stir in ½ cup Parmesan until melted, then fold in 3 tbsp fresh basil. Serve right away.

Scale or convert: ask the Mise MCP server (get_recipe with servings and units) or open the page.