Tortellini with Sausage in a Wine Sauce
Heat oil in a large or deep skillet over medium high heat. Add in the onions and garlic, cook for 5 minutes until the onion is softened.
Add sausage to skillet, if using sausage in casing, go ahead and remove the casing and add to skillet. Turn the heat up to high, breaking up the sausage as it cooks and browns.
Add white wine, bring to simmer and cook for 3 minutes, until the alcohol smell is gone.
Next add tomatoes first and mix them in. Add in the broth, cream mix well. Add in the tortellini and mix that in as well. Stir to combine and let sauce come to a boil.
Cover, bring to a simmer so it bubbles gently. Cook for 15 minutes until tortellini are tender and heated through. Taste sauce and add salt and pepper to taste.
Add spinach and stir until the spinach is softened and wilted. You can add the spinach on top of the pan and let it wilt a bit, then mix it in.
If you notice that your sauce is a bit thin and you’d prefer it a it thicker, or you would like more sauce at this point… measure out 1/4-1/2 cup heavy cream with half tablespoon corn starch. Then add the mixture to the pasta, mix it up, let it thicken, then serve.
Top with shredded Parmesan cheese.
Ingredients
1 tablespoon olive oil
1 cup red onion, chopped
6 cloves garlic, chopped/minced
1 lb ground Italian sausage, or in casting with casing removed
1/2 cup white wine
3/4 cup chicken broth
14.5 oz diced tomatoes
1/2 cup heavy cream
12oz tortellini, fresh or frozen
1/2 teaspoon of each sea salt and fresh black pepper
2 cups fresh baby spinach
1/3 cup Parmesean cheese
1/4-1/2 cup additional heavy cream + 1/2 teaspoon cornstarch (optional)
