Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 lb bulk mild Italian sausage
  • 1/2 cup diced red onion
  • 4 cloves garlic, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 lb uncooked medium pasta shells
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 2 tablespoons shredded fresh basil leaves

Instruction

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
  • Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
  • Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.