Sausage Pesto Tortellini Bake
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
Sausage Pesto Tortellini Bake
Category
Salad Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
Ingredients
- 1 8 oz Terrapin Ridge Farms Pesto Aioli
- 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
Directions
- 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.