Recipes · Main Dishes
Tortellini & Sausage
- Chef / source
- Jenny Ouellette, Marion Sullivan
- Meal
- Main courses
- Issue
- February 2017
Ingredients
(Makes approx. 4 large servings)
2 Tbs. olive oil
1 small white onion, chopped
1/4 lb. sweet Italian sausage, casing removed
1/4 lb. hot Italian sausage, casing removed
3 cloves garlic, minced
1/3 cup chopped fresh basil
1/2 cup fresh or frozen English peas
1 lb. meat-filled frozen tortellini
2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
Sea salt and black pepper
Freshly grated nutmeg
Method
Bring a pot of salted water to a boil.
Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onion and cook until translucent, about five minutes. Crumble the sausages into the pan and cook, stirring occasionally, until the meat loses its red color. Stir in the garlic and basil, and cook for an additional two minutes, or until the garlic is tender. Add the peas and cook for another two minutes.
Add the tortellini to the pot of boiling water and cook, following the manufacturer’s instructions, until al dente. Drain thoroughly.
Add the cream to the sausage mixture and reduce over medium-high heat until thickened, three to five minutes. Gradually stir in the Parmesan. Add the tortellini and toss to coat. Add salt, pepper, and nutmeg to taste. Serve immediately.
