Fill a large pot with lightly salted water, and bring to a rolling boil over
high heat. Stir in the shell pasta, and return to a boil. Cook, stirring
occasionally, until cooked through but still firm to the bite, about 13
minutes. Drain well.
While the pasta is cooking, heat the vegetable oil in a large skillet
over medium-high heat. Cook onion, orange pepper, and garlic in
oil until tender, about 5 minutes. Stir the crumbled Italian sausage
into the vegetables in the skillet; cook and stir until meat is
browned and cooked through, about 8 minutes. Stir in the
undrained tomatoes and the heavy cream. Turn the heat to
medium-low, and allow the sauce to cook until thick, about 5
additional minutes.
Mix pasta with the sausage cream sauce, stir in the Parmesan
cheese, and serve. Garnish with chopped fresh parsley.
Originally Submitted
7/2/2016
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