Italian Sausage Tortellini
This recipe for Italian sausage tortellini is a simple weekday supper that blends fresh ingredients with cupboard staples to create a filling dish that the whole family will love.
Yield: 8
Materials
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage casings removed and torn into small pieces or use bulk sausage
- 1 Small Onion finely diced
- 3-4 Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 24 ounce jar Pasta Sauce meatless variety (use your favorite brand)
- 1 14 ounce can Diced Tomatoes do not drain
- 16 ounces Dry Tortellini cooked to package directions use cheese filled tortellini, spinach and cheese, or your favorite
- Salt for the pasta water
- 3 ounces Fresh Spinach
- Parmesan cheese crushed red pepper, fresh herbs, for serving optional
Instructions
- In a large saucepan or skillet set over medium-high heat, warm the olive oil. Include the sausage. Brown for 4–5 minutes. Use a wooden spoon or spatula to break up the bigger bits and stir often. If preferred, remove extra rendered oil (see cook's comment).
- After that, reduce the heat to medium and stir in the chopped onions. Cook, stirring often, for 2 minutes.
- Add the pepper, garlic, and Italian spice after that. After one minute, stir often.
- Add the diced tomatoes and spaghetti sauce. Give the sauce a good stir and let it to boil. After that, reduce the heat to medium-low, put a lid on the skillet, and simmer the sauce for half an hour.
- Maintain a simmer in the sauce. Adjust the heat as necessary, stirring from time to time.
- Meanwhile, fill a big saucepan with water and bring it to a boil. Cook the tortellini as directed on the box. Make sure to drain properly.
- A handful of spinach at a time should be added to the sauce. Gently mix until it wilts, and then add one additional handful.
- The cooked tortellini should then be added to the sauce. After giving it a good stir, cover and let it to warm for five minutes.
- If preferred, top with crushed red pepper, minced fresh herbs, and parmesan cheese. For a tasty supper, serve with a side salad and some crusty bread.
Notes
If necessary, drain all or part of the oil that is produced after browning the sausage. Turn off the heat for the pan. When the pan is tipped so that the oil collects in front of the meat, mound the sausage to one side. Remove excess with a big spoon or ladle.