Ingredients
400 g/14 oz fresh cheese tortellini
450 g/1 pound mild Italian sausage, no casings
1 red bell pepper, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
2 shallots, finely chopped
2 tbsp tomato paste
4 garlic cloves, minced
250 ml/1 cup puréed tomatoes
1 L/4 cups chicken broth
250 ml/1 cup heavy cream
30 g/1 oz grated Parmesan
fresh thyme, for serving
Spices
1 tsp each: dried oregano, dried sage, smoked paprika, black pepper
¼ tsp red pepper flakes, more for serving
¼ tsp ground nutmeg
salt, to taste
Instructions
Step 1:
Get all the prep done before you start cooking: mince the garlic, finely chop the shallots and thinly slice the bell pepper.
Remove the casings from your sausage.
Step 2:
Heat oil and butter in a large pot over medium.
Add bell pepper, sauté for 5 minutes, stirring from time to time.
Add shallots and garlic, cook for 2 minutes.
Step 3:
Add sausage and spices, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, 5 minutes.
Pour in chicken broth and bring to a boil.
Add tomato paste and puréed tomatoes, cook for 15 minutes.
Step 4:
Add tortellini, cook for 2 minutes.
Then pour in cream and add Parmesan.
Stir to combine, simmer for 1 minute.
Taste and adjust salt.
Step 5:
Finish off with some extra red pepper flakes, black pepper and fresh thyme.
Enjoy!
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