BEST CREAMY RED PEPPER SHELLS

BEST CREAMY RED PEPPER SHELLS

Crumbled Italian sausage, Parmesan, basil, and therefore the most EPIC red pepper white sauce . It’s irresistible and completely addictive!

I’m currently taking an opportunity from all the soups immediately . a minimum of for just a touch bit.


But only because I even have something else keeping me nice and comfy during this very cold winter.
That’s right. It’s this white sauce here, but guys, this is often not just any quite white sauce .


It’s a red pepper cream sauce! Loaded with crumbled Italian sausage (mild or spicy are often used here), many freshly grated Parmesan and fresh basil leaves.
And you get to use jarred roasted red peppers, cutting the prep time in half, making this a fast 30-minute meal.


Although I should warn you – this might be requested every single night of the week! We’re already on day 4 here.

• prep time : 10 MINUTES
• cook time : 20 MINUTES
• total time : half-hour

INGREDIENTS:

• 8 ounces medium pasta shells
• 1 (16-ounce) jar roasted red bell peppers, drained
• 3/4 cup chicken broth
• 1 tablespoon vegetable 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 spaghetti sauce
• 1/2 cup cream
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan
• 3 tablespoons chopped fresh basil leaves

DIRECTIONS:

• 1. during a large pot of boiling salted water, cook pasta consistent with package instructions; drain well.
• 2. Combine red bell peppers and chicken broth in blender until smooth; put aside .
• 3. Heat vegetable oil during a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, ensuring to crumble the sausage because it cooks; drain excess fat.
• 4. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
• 5. Whisk in flour until lightly browned, about 1 minute.
• 6. Gradually whisk in red bell pepper mixture and spaghetti sauce . bring back a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
• 7. Stir in pasta and 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.
• 8. Serve immediately.