Spinach tortellini with Italian sausage & veggie sauce
I feel like Rachel Ray with 30 min. meals because this pasta dish is delicious and fast. Italian sausage, yellow peppers, mushrooms, onions, garlic and tomatoes cook up fast like stir fry, add some sun-dried tomato pesto for tons of flavor. Top it off with pecorino romano cheese and fresh basil, it will leave your taste buds wanting more.
2 Johnsonville Italian Sausages skin removed
1/2 yellow onion chopped chunky
1 small yellow bell pepper sliced in med. strips and cut in half again
6 mushrooms sliced
2 garlic gloves crushed
1 tsp. dried basil
1 T. olive oil
1 T. of sun-dried tomato pesto or tomato paste
1 14.5 oz. can of chopped tomato un-drained
1 9 oz. package of fresh cheese filled spinach tortellini
Fresh basil optional
Chop onions, bell peppers, mushrooms and set aside.
Take off the casings of the sausage by slitting it with a knife lightly and pulling them off. In a large skillet heat a tablespoon of olive oil on medium high and pinch off small bite size portions of the sausage. Cook sausage in oil until browned. Now add the onion, bell peppers, and mushrooms, garlic cook stirring often.
Meanwhile start large pot of salted water on high heat to cook the pasta. When water boils add the pasta and cook for 6-7 minutes.
Add tomatoes, dried basil and 1 T. of sun-dried tomato pesto or tomato paste to the sausage to mixture turn heat down to low and cook while pasta cooks for 6-7 min. When tortellini is done scoop out with slotted spoon and add to the sausage mixture toss lightly.
Serve immediately with chopped fresh bail and pecorino romano cheese sprinkled on top to your liking.
This post is linked to Foodie Fridays