One Pot Creamy Sausage and Shells

So our son Ian is moving off campus this fall and asked us to show him some recipes that he can create on his own. So, we found a new recipe that hit all his food criteria. Pasta, cheese and sausage! 

This is a one pot recipe that is from Betty Crocker and was super easy to make. All ingredients are pretty much in the pantry or freezer. (We always have sausage in our freezer) This comes together in about 40 minutes. And is easy cleanup! 

Ingredients

1 tablespoon olive oil

1lb bulk mild Italian sausage

1/2 cup diced red onion

4 cloves garlic, chopped

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1 carton (32 oz) Progresso™ chicken broth

1 jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce

1 lb uncooked medium pasta shells

1/2 cup heavy whipping cream

1/2 cup shredded Parmesan cheese (2 oz)

2 tablespoons shredded fresh basil leaves

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.

Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.

Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.

Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.