Creamy Red Pepper Shells

Creamy Red Pepper Shells
Have you ever had stuffed shells? See, I am fortunate enough to have a dear friend, who is OBSESSED with stuffed shells. He taught me years ago how to make them the “right” way. 😉 But this way….I’m pretty sure he would approve.


I’m currently taking a break from all the soups right now. At least for just a little bit.
But only because I have something else keeping me nice and cozy during January season.
That’s right. It’s this cream sauce here, but guys, this is not just any kind of cream sauce. It’s a red pepper cream sauce! Loaded with crumbled Italian sausage (milk or spicy can be used here), plenty of freshly grated Parmesan and fresh basil leaves.

And you get to use jarred roasted red peppers, cutting the prep time in half, making this a quick 30-minute meal.

Although I should warn you – this may be requested every single night of the week!

Creamy Red Pepper Shells

Crumbled Italian sausage, Parmesan, basil, and the most EPIC red pepper cream sauce. It’s irresistible and completely addictive!

Course Main Course
Cuisine Italian
Keyword Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 8 oz medium pasta shells
  • 1 jar roasted red bell peppers, drained 16-ounce jar
  • 3/4 cup chicken stock
  • 1 tbsp olive oil
  • 1 lb mild Italian sausage, casing removed
  • 1/2 medium sweet onion diced
  • 2 cloves garlic minced
  • 1 1/2 tsp Italian seasoning
  • 2 tbsp all purpose flour
  • 1 can tomato sauce 8-ounce can
  • 1/2 cup heavy cream
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1/2 cup freshly grated Parmesan
  • 3 tbsp fresh basil leaves chopped


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

  8. Serve immediately.


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