Crumbled Italian sausage, Parmesan, basil, and the most EPIC red pepper cream sauce! So creamy, so so good.
5 stars (93 ratings)
Ingredients
8ouncesmedium pasta shells
1 (16-ounce)jarroasted red bell peppers, drained
¾cupchicken stock
1tablespoonolive oil
12ouncesmild Italian sausage, casing removed
½medium sweet onion, diced
2clovesgarlic, minced
1 ½teaspoonsItalian seasoning
2tablespoonsall-purpose flour
1 (8-ounce)cantomato sauce
½cupheavy cream
Kosher salt and freshly ground black pepper, to taste
½cupfreshly grated Parmesan
3tablespoonschopped fresh basil leaves
Instructions
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 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.
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.