Sausage And Tortellini In Creamy White Wine Sauce Food

EASY TORTELLINI IN WHITE WINE CREAM SAUCE

Steps:

• Cook the tortellini according to package instructions.
• While the tortellini are cooking, melt the butter in a saute pan over medium heat. Add the garlic and cook for two minutes.
• Stir in the red pepper flakes.
• Add the white wine and cook for five minutes or until the sauce has reduced by about half.
• Pour in the heavy cream. Increase heat to a light boil and simmer for five minutes or until the sauce has thickened. Make sure to whisk constantly so the sauce doesn't burn.
• Reduce heat and stir in the spinach. Cook until wilted.
• Remove from heat and stir in the parmesan. Season with salt to taste.

SAUSAGE AND TORTELLINI IN CREAMY WHITE WINE SAUCE

Steps:

• Heat oil in a large or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light and softened.
• Squeeze the sausage from the end of the link to remove it from its casing and add directly into the pan. Turn heat up to high cook, breaking it up as your go, until browned.
• Add white wine wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
• Next add broth, tomatoes, cream, and tortellini to the skillet. Stir to combine. Increase heat and bring to a boil.
• Cover, bring to a simmer so it bubbles gently. Cook for 15 minutes until tortellini are tender and heated through. Taste the sauce and add plenty of salt and pepper to taste.
• Add spinach and stir until softened and wilted.
• Serve with shredded Parmesan cheese and chopped parsley.

TORTELLINI IN A WHITE WINE SAUCE

Steps:

• For the sauce:.
• Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes.
• Remove mixture from heat and when it has stopped bubbling add the wine.
• Return to heat and stir constantly until mixture comes to a boil.
• Add cream and salt and pepper to taste.
• Simmer stirring occasionally for about 10 minutes and taste for seasoning.
• For the pasta:.
• Cook the tortellini to the "al dente" stage-tender but still a little chewy.
• Drain.
• Serve very hot either mixed or topped with the wine sauce per your preference.
• Top with generous amount of the grated Parmesan cheese.
• I like to serve in individual small casserole type dishes.
• Will also work with ravioli.

TORTELLINI WITH CREAMY BACON SAUCE

Steps:

• ADD pasta to large pan of boiling water; Boil uncovered until just tender; Drain.
• HEAT oil in pan, add bacon; Cook, stirring until bacon is crisp; Add onions and tomatoes; Cook stirring until onions are just tender; Remove and reserve half the bacon mixture for serving.
• STIR cream, sour cream, water, cheese and basil into remaining bacon mixture in pan; Stir until heated through.
• COMBINE tortellini and cream mixture; Toss well; Serve sprinkled with reserved bacon mixture.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In a large saucepan, saute and crumble Italian sausage until no longer pink.
• Drain sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
• Add onion and garlic to saucepan.
• Saute until translucent.
• Return sausage to pan; add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
• Simmer until vegetables are tender, 40-60 minutes.
• Add tortellini and cook until tender.
• Season to taste with salt and pepper.
• Ladle into individual soup bowls and sprinkle with Parmesan cheese.

ITALIAN SAUSAGE TORTELLINI

Steps:

• Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
• Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
• Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

THREE-CHEESE TORTELLINI WITH CREAMY ITALIAN SAUSAGE MARINARA

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!

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat.
• Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
• Drain any excess dripping from skillet.
• Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
• Add tomatoes with juices and simmer 3 minutes.
• Add cream and simmer until sauce thickens slightly, about 5 minutes.
• Stir in 4 tablespoons parsley.
• Season to taste with salt and pepper.
• Remove from heat.
• Cook pasta in large pot of boiling, salted water until firm to bite.
• Drain; transfer to large bowl.
• Bring sauce to simmer.
• Pour sauce over pasta.
• Add 3/4 cup cheese and toss to coat.
• Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!