May 13, 2010

Tortellini with Sausage and Peppers in a White Wine Cream Sauce

This pasta dish is rich and delicious and perfect for a cold, rainy night inside with a glass of wine. 

I am still working on my organization in the kitchen and this recipe certainly tested my skills. At one point, I had something on each of the four elements on the stove. But everything came together (after some tense moments!) and it was a great dinner. The clean up? Not as great...

  • One package of fresh tortellini (or another cheese-stuffed pasta)
  • 2 mild italian sausages
  • 1 red pepper
  • 1 yellow pepper
  • 1 medium onion
  • 3/4 cup cream (10% is best, but if you have higher, you might want to dilute with milk)
  • 1/2 cup freshly grated parmesan
  • 2 cloves crushed garlic
  • 2 tsp olive oil
  • 1/3 cup white wine (optional)


Remove the casing from the sausages by slicing it down the centre and peeling it off. 

(yes, the recipe says two sausages, but I cooked five to have them on hand, but didn't think about the pics!)

Break into pieces and put into frying pan and cook for about 15 minutes, until cooked through.

Julienne the peppers and roughly chop the onion so the pieces are bite sized.

Heat the 2 tsp of oil in another frying pan and sautee the peppers and onion.

In a large pot, boil salted water and cook the pasta.

In another pot (whew!), mix the cream and the parmesan cheese and heat until it thickens up. Add the garlic and white wine and stir.

Drain the pasta and return to pot. Pour cream sauce over the pasta.

Serve the pasta and top with some of the peppers, onion and sausage.

Download a printable version of Tortellini with Sausage and Peppers

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