This is a cream sauce with red pepper. This sauce contains Italian sausage crumbles (mild or spicy), fresh grated Parmesan, and basil leaves.

You can use roasted red peppers in a jar, cutting the preparation time by half. This is a 30-minute meal.

This may be requested every night! This is already day four.


8 ounces medium pasta shells

One 16-ounce jar of roasted red peppers drained

3/4 cup chicken stock

Olive oil one tablespoon

12 ounces of mild Italian sausage with casing removed

1/2 medium sweet onion, diced

Two cloves garlic, minced

Use 1 1/2 teaspoons of Italian seasoning

2 Tablespoons of all-purpose flour

One 8-ounce can of tomato sauce

Half a cup of heavy cream

To taste, add Kosher Salt and freshly ground Black Pepper

Half a cup of freshly grated Parmesan

Fresh basil leaves, chopped to 3 tablespoons


According to the package directions, cook pasta in a large pot with salted boiling water. Drain well.

Blend red bell peppers with chicken stock until smooth. Set aside.

Heat olive oil in a large skillet on medium heat. Stir frequently while adding the onion and sausage. Cook until the link is brown, approximately 5-7 minutes.

Stir in the garlic and Italian seasoning for about 1 minute.

Stir in flour for about a minute until it is lightly browned.

Whisk in the red pepper mixture and tomato paste gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for 6-8 minutes or until the sauce is reduced and slightly thickened.

Add pasta and heavy cream and stir until heated, about 1-2 mins. Season with salt and black pepper to taste. Stir in Parmesan until melted, about 2 minutes. Stir in the basil.

Serve immediately

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