Shells with green, red, and yellow peppers and cream (Conchiglie con peperoni verdi, rossi, e gialli alla panna) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • alex9179 on May 28, 2016

    I omit the green peppers, but otherwise follow her directions and this sauce is one of my favorites. Thoroughly reducing the cream, as she instructs, does something wonderful to the ingredients. I'll sometimes use Italian sausage and/or rehydrated porcini mushrooms. Reduce the porcini liquid/add the mushrooms, then add the cream for the final reduction.

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