Creamy Red Pepper Shells

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

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.

Serve immediately.