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Sausage Pesto Tortellini Bake

Sausage Pesto Tortellini Bake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
What you’ll need:
1 lb Sweet Italian sausage
20 oz Spinach and cheese tortellini
1/2 cup Shredded mozzarella
1/4 cup Grated parmesan
1 .75 oz package of Basil, chiffonade
1/4 pint Heavy whipping cream
1/2 Red onion, diced
1 Shallot, diced
2 Garlic cloves, minced
1 oz Tomato paste
10 oz Grape tomatoes, halved
1/4 cup White wine, Chardonnay
1 tbsp Crushed red pepper flakes
Preheat the oven to 375°F.
Brown the sausage in a skillet, drain, set aside.
Chop the onion, shallot, grape tomatoes and
garlic and add one tablespoon of olive oil to the
skillet and sauté until the onions are translucent.
Add the tomato paste in halfway and stir until
browned to a brick red color. Add the wine and
whisk everything to combine. Some of the wine
will evaporate right away or else your heat wasn’t
high enough. Add the cream and whisk.
Meanwhile, cook the pasta in salted boiling water
for as long as the package indicates. Switch the
stovetop heat for the skillet to its lowest setting
and stir the sauce every few minutes until the
pasta is done cooking.
Strain pasta but reserve a few tablespoons of
starchy pasta water and add to the sauce to thin it
out for a silkier texture after adding the cooked
pasta. Toss the cooked pasta in 4 oz of the TRF
Pesto Aioli then add the dressed pasta and
sausage to the sauce, mix and put into oven safe
casserole dish. Add the parmesan on top of the
pasta and then sprinkle the shredded mozzarella.
Bake the pasta for 20 minutes or until golden
brown. Garnish with 2 oz of the Pesto Aioli then
top with basil and sprinkle crushed red pepper
flakes if desired. Serve hot.
Products Used In This Recipe: