Ingredients

The following ingredients have 4 Servings
  • 8 ounces medium pasta shells
  • 1 16-ounce jar roasted red bell peppers, drained
  • 3/4 cup chicken stock
  • 1 tablespoon olive oil
  • 12 ounces mild Italian sausage (casing removed)
  • 1/2 medium sweet onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 1 8-ounce can tomato sauce
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/2 cup freshly grated Parmesan
  • 3 tablespoons chopped fresh basil leaves

Instruction

  • 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 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.