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    The Mountain Church

    Creamy Red Pepper Shells

    Italian
    Main
    Pasta
    ​

    4 servings

    porții

    10 minutes

    timp activ

    30 minutes

    timp total
    Începe gătitul

    Ingrediente

    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

    Instrucțiuni

    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.

    Note

    Recipe from Katie

    4 servings

    porții

    10 minutes

    timp activ

    30 minutes

    timp total
    Începe gătitul

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    Ingrediente

    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

    Instrucțiuni

    1

    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

    2

    Combine red bell peppers and chicken stock in blender until smooth; set aside.

    3

    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.

    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 tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

    7

    Stir in pasta and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.

    8

    Stir in Parmesan until melted, about 2 minutes. Stir in basil.

    9

    Serve immediately.