· 1 pound package fresh 3 cheese tortellini
· Heaping spoonful (or two) of pesto
· 1 pound mild or spicy Italian sausages
· 2 cups sliced mushrooms
· 2 garlic cloves, chopped or crushed (optional)
· 1/2 cup chicken stock or water
· 1/2-1 cup cream (half & half or heavy)
· A few handfuls torn baby spinach
· Grated Parmesan cheese, for serving
Directions:
- Prepare the tortellini, according to the package directions. Drain and toss with pesto.
- In a large, heavy skillet set over medium-high heat, heat a drizzle of oil and squeeze the sausage out of its casing into the pan. Sauté, breaking the meat up with a spoon, until it’s about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink and any excess moisture has cooked off.
- Add the stock or water and stir to scrape the brown bits off the bottom of the pan, and then stir in the cream. Cook for a few minutes, stirring, until the sauce thickens slightly.
- Add the tortellini to the pan and tear in the spinach. Cook, stirring, for another minute or two, until everything is heated through and the spinach wilts.
- Serve in shallow bowls topped with Parmesan cheese. Serves 4-6.
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