That’s right. This is a cream sauce, but this isn’t just any cream sauce.

This is a cream sauce with red pepper. This sauce is loaded with Italian sausage crumbles (mild, spicy, or both can be used), fresh grated Parmesan cheese, and basil leaves.

You can use jarred red peppers to cut down on the preparation time. 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


  • Cook pasta in a large pot with salted boiling water according to the package directions. 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 1 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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