We don't eat pasta often at our house, but here I am posting two pasta recipes in a row. They both qualify for my weeknight dinner trifecta: easy, fast, delicious. This one pairs toothy cheese tortellini with chicken sausage in a kicky, creamy sauce. It's not spicy (though you could add red pepper flakes to make it so) but it has a nice flavor due to the fire roasted tomatoes.
Start by sauteing the chicken sausage, then add the onions, garlic, and seasonings. Then add the fire roasted tomatoes (I puree mine because I don't like tomato chunks - do what you like.)
Next comes the half and half, then spinach,
and finally the tortellini. Don't forget to stir in some Parmesan, too!
Here's the finished dish. Hearty, flavorful, and filling.
Creamy Cheese Tortellini with Chicken Sausage
1 package (9-12 oz) cheese tortellini
1 Tbsp. olive oil
12 oz. chicken sausage (Italian or your favorite), sliced
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 can fire roasted diced tomatoes
1 cup half and half
4 cups spinach, chopped
1/2 cup Parmesan cheese
If you are using shelf stable tortellini (not refrigerated), cook it in a large pot of boiling water until al dente. If you are using refrigerated pasta, you will add it later.
Heat a large skillet over medium heat. Add the olive oil. When the oil is hot, add the sliced chicken sausage and saute until golden, stirring often. Add in the onions, garlic, Italian seasoning, salt and pepper, and cook and stir until the onions are soft.
Now pour in the tomatoes and cream, and simmer for 3-4 minutes. Add in the tortellini. If you used shelf stable tortellini and you just cooked it, you only want to let it simmer for a couple minutes to absorb the flavors. If you are using refrigerated tortellini, then cover the pot and let it simmer for 7-8 minutes until the pasta is done.
Add in the chopped spinach and stir until its wilted. Finish by stirring in the Parmesan cheese.
Serves 4.
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