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.