Ingredients
1
tablespoon olive oil
1
lb 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
Preparation
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.
