SAUSAGE AND TORTELLINI IN CREAMY WHITE WINE SAUCE
Everyone needs an easy to make sausage and tortellini recipe cooked in one pot!
Provided by Olya
Categories Main Course
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 857 kcal, Carbohydrate 48 g, Protein 31 g, Fat 57 g, SaturatedFat 22 g, Cholesterol 159 mg, Sodium 1635 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE
Inspired by Mean-Chef's gorgonzola sauce recipe (only easier) and a dish I had at a great little Italian restaurant in Albany, NY.
Provided by Chuck_Roast
Categories Penne
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large sauce pan melt butter over medium heat.
- Add minced garlic to sauce pan cook for a few minutes but do not brown.
- Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
- Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
- Once sauce is thickened remove from heat and set aside (well get back to the this later).
- In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
- Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
- Add cooked Sausage and warm through.
- Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
- Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
- Check cream sauce for salt add if necessary.
- In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
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