1 Pound of Ground Italian Sausage
1 cup sm Shell Pasta
1 sm can Tomato Sauce
1/2 can Tomato Paste1 can of Beef Broth
1 cup Water
8 oz Sour Cream
1/4 cup Green Bell Pepper, chopped
1/4 cup Red Bell Pepper, chopped
1/2 cup White Onion, chopped
1 Garlic Clove, minced
3 teaspoon Chili Powder
1 teaspoon Paprika
1/2 teaspoon Red Pepper flakes
1 teaspoon Basil
2 teaspoon Oregano
1 tablespoon Olive Oil
Large Sauce Pan, add oil on medium heat. Add onion, and bell peppers until tender, add garlic and stir in spices, chili powder, paprika, red pepper flakes, basil, oregano. Add sausage until brown. Mix in tomato sauce and paste, cook for 5 minutes stirring until well incorporated, add beef broth and water. Stir and place lid on for 10 minutes and boiling. Turn heat down to low and add Shell Pasta place lid back on for 10 more minutes. Turn off heat stir and set with lid on for 5 minutes. Stir in Sour Cream until smooth, leave lid on for 5 more minutes. Serve 6 mugs full
A change up from chili! Ready good on those cold nights.
Enjoy this even better the next day! Plus it freezes, place left-overs in a freezer bag. To thaw, heat sauce pan with water. When water starts to boil turn off and place freezer bag into the water until thawed out. Place mixture into a casserole dish, cover with foil and cook in oven 350* for 30 minutes. May need to add 1/2 cup water so it will not be dry.
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