Alfredo Pesto Tortellini With Sausage Recipes

ALFREDO PESTO TORTELLINI WITH SAUSAGE

Steps:

• 1 Follow the package directions to cook the tortellini until al-dente. Reserve ¼ cup cooking water. Drain and set aside. Return to the pot you cooked the tortellini in. Pour the frozen peas right on top of the tortellini and toss to thaw the peas.
• 2 Cut sausage into half moons and heat in a skillet until browned. Drain off any fat and set aside.
• 3 Pour the basil pesto and then the Bertolli Organic Creamy Alfredo into the tortellini and pea mixture.
• 4 Toss together and as needed add in the ⅓ cup pasta cooking water for consistency. Add the sausage on top and heat through for a few minutes until nice and creamy.
• 5 Season with salt and pepper as desired and serve hot.

ITALIAN SAUSAGE TORTELLINI

Steps:

• Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
• Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
• Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

TORTELLINI SAUSAGE ALFREDO

Steps:

• In a large saucepan, bring 2 qts. water to a boil. Add the tortellini, oil, salt, pepper, garlic powder and nutmeg. Cook according to package directions until pasta is tender., Meanwhile, in a large skillet, cook the sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. , Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain tortellini; add to the sausage mixture. Stir in Parmesan cheese and Worcestershire sauce.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

SAUSAGE TORTELLINI ALFREDO

Steps:

• Prepare tortellini according to package directions. Drain and hold warm.
• In a large nonstick skillet, break up Italian sausage and cook on medium heat for 5 minutes.
• Add garlic, mushrooms, onions and peppers. Continue to cook, stirring occasionally until sausage is no longer pink.
• Add alfredo sauce and pepper. Reduce heat to low. Simmer until flavors are well blended, or until you can't wait any longer. (try to hold out at least 10 minutes).
• Add drained pasta to skillet and stir well to combine. Serve immediately with freshly grated parmesan cheese.

TORTELLINI SAUSAGE ALFREDO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add tortellini, oil and salt, pepper, garlic powder and nutmeg. Cook according to package directions.
• Meanwhile, in large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink.
• Drain.
• Stir in flour until blended.
• Gradually add milk. Bring to boil.
• Cook and stir for 2 minutes, until thickened.
• Drain tortellini and add to sausage mixture.
• Stir in parmesan cheese and worcestershire sauce.
• Serve.

PESTO TORTELLINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 4 to 6 minutes. Drain.
• While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
• Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.