Prep 15 mins
Cook 25 mins
Adapted from a Rachael Ray recipe. Times are estimates.
- 1 lb medium pasta shell
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 celery ribs, from the heart, finely chopped
- 1⁄4 red bell pepper, finely chopped
- 1 tablespoon flour
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 1 cup heavy cream
- salt & freshly ground black pepper, to taste
- 1 cup frozen peas
- 2 (12 ounce) cans tuna in water, drained and flaked
- 4 sprigs fresh tarragon, leaves stripped from stems and finely chopped
- 4 slices white bread, torn into bits (or the equivalent in bread crumbs)
- hot sauce
- flat leaf parsley, finely chopped (a generous handful)
- Cook the pasta until al dente.
- Heat the olive oil over medium heat in a large, deep skillet and melt 1 tablespoon of the butter into it. Add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes.
- Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute.
- Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the cream; season the sauce to taste with salt and pepper. When it bubbles, add the peas and tuna and cook until heated through.
- Fold in the tarragon and turn the heat to low.
- Preheat the broiler. In a food processor, pulse the bread until coarse bread crumbs form. In a microwavable dish, melt the remaining 3 tablespoons of butter in a microwave and add a little hot sauce. Stir the butter into the bread crumbs to combine.
- Drain the shells, toss with the sauce and adjust the seasoning. Place the pasta in a 9x12” heatproof dish and cover with the bread crumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes Garnish with the parsley.