Creamy Rosé Sausage Tortellini
with Roasted Red Pepper Pesto
This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pillowy pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core then cut pepper into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- Heat a large oven-proof pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then the peppers and sausage.
- Cook, breaking up sausage and stirring often until sausage is cooked through, 4-6 min**.
- Meanwhile, add tortellini to the boiling water.
- Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
- Sprinkle Cream Sauce Blend over peppers and sausage. Cook, stirring constantly, until peppers are coated, 30 sec.
- Add crushed tomatoes, garlic, roasted pepper pesto, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
- Add tortellini and reserved pasta water to the pan with sauce.
- Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch [9x13-inch] baking dish.)
- Sprinkle mozzarella and Parmesan cheese over tortellini.
- Bake in the middle of the oven until cheese is golden-brown, 5-6 min.
- Allow tortellini to cool for 2-3 min before serving.
- Divide tortellini between plates.
- Sprinkle remaining chives over top.
If you've opted to add sausage, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then sausage and peppers. Season with salt and pepper. Cook, breaking up sausage and stirring often, until sausage is cooked through, 4-6 min.**
Si vous avez ajouté la saucisse, chauffer une grande poêle allant au four à feu moyen-élevé. Ajouter 2 c. à soupe (4 c. à soupe) de beurre, puis la saucisse et les poivrons. Saler et poivrer. Cuire de 4 à 6 min, en défaisant la saucisse en morceaux et en remuant souvent, jusqu’à ce qu’elle soit entièrement cuite**.
Parsemer les tortellinis de bacon.
