Creamy Tortellini And Sausage Recipes
CREAMY TOMATO TORTELLINI WITH SAUSAGE
No one will believe that just three ingredients make up this tomato sauce that tastes like it bubbled away all day on top of the stove. It's that good. -Jennifer Eggert, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir just until spinach is wilted. Stir in cream cheese until melted., Drain tortellini; add to sausage mixture. Toss to combine.
Nutrition Facts : Calories 298 calories, Fat 13g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 824mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
THREE-CHEESE TORTELLINI WITH CREAMY ITALIAN SAUSAGE MARINARA
This is a dish I invented to try and get my picky-eater son to eat something other than macaroni and cheese, hotdogs, or hamburgers! He always thought regular marinara sauce was too "strong tasting"....I think it is just too acidic for him. However, he loves cheese and loves italian sausage. Much to my surprise, I have found that I love this dish as well. I prefer to make the sauce myself, but if you are pressed for time, substitute your favorite pre-made sauce and just add the italian sausage and cream. If you aren't a fan of italian sausage, substitute 1/2 the sausage for ground beef or ground turkey. The rosemary is optional. I like it, but some don't like the taste. If you don't have a picky eater, I would add some mushrooms and possibly some bell peppers. I think those would be nice with the dish.
Provided by breezermom
Categories One Dish Meal
Time 1h45m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- In a large, heavy stockpot or dutch oven, brown the Italian sausage, breaking it up to the consistency you desire.
- Add the onions and cook until they are soft. Drain the grease from the pot.
- Add garlic, crushed tomatoes, tomato paste, water, basil, oregano, parsley, marjoram, sugar, salt, pepper, and rosemary (if desired). When adding the water, consider how long you will be simmering. The water helps to merge the flavors, but you do not want the sauce to be too thin. If you will be simmering your sauce for a shorter amount of time, add less water. Stir all these ingredients together and bring to a slow boil.
- Stir in red wine.
- Simmer on low for at least an hour. Then add the cheeses and the heavy cream. Stir well, until the cream and cheeses are well blended into the sauce. Stir occasionally while the tortellini is cooking to prevent the sauce from sticking and to prevent the cream from scorching.
- Bring water to a boil in another pot for the tortellini. Add a little olive oil to prevent the tortellini from sticking. Once the water comes to a boil, add the tortellini. Cook according to the package directions.
- I usually reserve some of the sauce for spaghetti for another day -- I add some sauteed mushrooms then. I try to ration the sauce to the amount of tortellini. If you like lots of sauce, use all the sauce. But if not, save some for another pasta dish. It freezes well. At my house, it never lasts long enough to freeze!
Nutrition Facts : Calories 599.8, Fat 43.1, SaturatedFat 19.9, Cholesterol 116.9, Sodium 2270, Carbohydrate 26.2, Fiber 4.9, Sugar 6.4, Protein 28
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