Cheese Tortellini with Sausage Ragu

  Lazy, tired, lazy, tired? Not quite sure what I was feeling on this day. Definately, tired. We are in the process of fixing up a home that we will be moving into August 1st. Michael has been laying tile and vinyl, I'm the helper, ripping out old wall paper, etc... Not to mention the cleaning and fixing up the yard. Oh and did I mention that last week the temperature was 98 degrees with a feels like temp of 103? Yeah, I was definately not in the mood to stand in a hot kitchen and cook. Don't get me wrong, we are VERY happy to be moving from a 900 sq. ft. house into a 1500 sq ft. house. I think I could fit this house into the kitchen at the new one (most important room for me, well almost ; )

  So to say I copped out and made one of the quickest dinners I think I've ever made (short of take out) is an understatement. In the freezer I had a bag of frozen cheese tortellini, some mild italian sausage and some marinara. This, and a salad with garlic toast made for the fastest meal ever. I couldn't have had take out delivered in the time this was ready.

New tile in our new kitchen. YAY!

Cheese Tortellini with Sausage Marinara

Courtesy of Express Lane by Recipe Addict

Ingredients

2 tablespoons extra virgin olive oil

1/2 pound ground mild italian sausage

2 cups marinara sauce Mine, I mean Giada's (I make in batches), your favorite recipe, or purchased jarred sauce

1/2 cup red wine, (Riojo is one I use often for cooking)

1/4 cup heavy cream

1 pound cheese tortellini, or choose your own pasta

2 inch sprig chopped fresh oregano

4 fresh basil leaves, sliced into thin ribbons, i.e., chiffonade

1/2 cup grated parmesan cheese

Directions

In a medium saucepan heat olive oil over medium high and brown sausage, using a wooden spoon to crumble the sausage as it browns. To the cooked sausage, add the wine and oregano, cook until wine reduces to 1/4 cup. Add marinara sauce and salt and pepper to taste. Let sauce begin to come to a boil and turn down to a slow simmer. Cover and simmer for 30 minutes. After 30 minutes add cream, basil and parmesan cheese, and stir to incorporate. 

While sauce is nearing the last 10 minutes, bring a large pot of salted water to a boil. Add the tortellini and cook 7 - 9 minutes until tender, stirring occaisionally. Drain pasta and toss with sauce. Serve with extra grated parmesan if desired.

Makes 4 - 6 Servings

You are never very far away from a good, fast dinner if you have a well stocked pantry and freezer.

I am submitting this to Pam at Sidewalk Shoes who is hosting this weeks Presto Pasta Nights #172 which was the brainchild of Ruth at Once Upon A Feast back in March 2007.

 

 

Carla and Michael