• 2 red bell peppers, diced 1/2 inch
• 1 green bell pepper, diced 1/2 inch
• 1/2 white onion diced fine
• 3 cloves garlic diced
• 1/4 pound tasso cut into tiny 1/4 chunks
• 1 pint heavy cream
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons fresh basil, or 1/2 teaspoon dried basil leaves
• 2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
• approx 12 oz dried pasta, preferably shells.
• Grated Parmesan cheese

Sautee peppers, onion, and garlic until desired softness level is achieved.

Pour the cream into a large heavy skillet and place over medium heat. Stir the cream when it begins to rise to keep it from overflowing; when it comes to a boil, add the tasso, salt, peppers and herbs and let simmer for 8-10 minutes. The cream sauce should be fairly thick. You can prepare the sauce ahead to this point.

Cook shells al dente, drain.

Once the sauce is done, the veggies are soft, and the pasta is cooked, stir together, top with Parmesan and eat. Try not to eat too much.