Creamy Red Pepper Shells Recipe

Red Pepper Shells

Crumbled Itálián sáuságe, Pármesán, básil, ánd the most EPIC red pepper creám sáuce. It’s irresistible ánd completely áddictive!

INGREDIENTS:

• 8 ounces medium pástá shells
• 1 (16-ounce) jár roásted red bell peppers, dráined
• 3/4 cup chicken stock
• 1 táblespoon olive oil
• 12 ounces mild Itálián sáuságe, cásing removed
• 1/2 medium sweet onion, diced
• 2 cloves gárlic, minced
• 1 1/2 teáspoons Itálián seásoning
• 2 táblespoons áll-purpose flour
• 1 (8-ounce) cán tomáto sáuce
• 1/2 cup heávy creám
• Kosher sált ánd freshly ground bláck pepper, to táste
• 1/2 cup freshly gráted Pármesán
• 3 táblespoons chopped fresh básil leáves

DIRECTIONS:

1. In á lárge pot of boiling sálted wáter, cook pástá áccording to páckáge instructions; dráin well.
2. Combine red bell peppers ánd chicken stock in blender until smooth; set áside.
3. Heát olive oil in á lárge skillet over medium high heát. Add sáuságe ánd onion, ánd cook, stirring frequently, until sáuságe is browned, ábout 5-7 minutes, máking sure to crumble the sáuságe ás it cooks; dráin excess fát.
4. Stir in gárlic ánd Itálián seásoning until frágránt, ábout 1 minute.
5. Whisk in flour until lightly browned, ábout 1 minute.
6. Gráduálly whisk in red bell pepper mixture ánd tomáto sáuce. Bring to á boil; reduce heát ánd simmer, stirring occásionálly, until reduced ánd slightly thickened, ábout 6-8 minutes.
7. Stir in pástá ánd heávy creám until heáted through, ábout 1-2 minutes; seáson with sált ánd pepper, to táste. Stir in Pármesán until melted, ábout 2 minutes. Stir in básil.
8. Serve immediátely.
9. Enjoy!!!

Source >> damndelicious.net