I love filled pastas. Tortellini is one of my favorites because you can add it to almost anything and it holds up pretty well. Ravioli can be a little delicate and sometimes burst open, but I’ve never had a huge problem with tortellini. It was perfect in this skillet dinner because I could just throw everything together and stir!
I have to admit this is the second time I made this because the first time I used hot Italian sausage. My boyfriend loved it and I could barely eat more than 2 bites because I had added too much red pepper flakes to my sauce AND the hot Italian sausage. It was just too much for me. This time I stayed on the mild side and was much happier. If you like spicy food, go ahead with the hot Italian sausage, it tastes GREAT, just had a little bit too much heat for my liking!
Skillet Sausage Tortellini Dinner:
1 lb. mild Italian sausage
1 Tbsp. olive oil
2 garlic cloves – minced
1/4 cup red wine
1 can diced tomatoes
1 tsp. red pepper flakes
2 Tbsp. Worcestershire sauce
2-3 cups chopped Kale
2 cups cooked tortellini
In a saucepan, soften 1 Tbsp. of your garlic in the olive oil. Pour in your red wine and simmer on medium until it has reduced by half. Pour in your tomatoes and add Worcestershire sauce and red pepper flakes.
Cover and simmer over medium-low heat for 20 minutes. After it’s simmered, I usually use a potato masher and smash up all the big chunks, but this step is obviously optional!
While your sauce is simmering, you can start browning you sausage in a skillet and get your kale chopped up, with the stems removed.
Once your sausage is cooked through, remove it from the pan and add the other Tbsp. of garlic to soften. Add your kale and stir until it starts to wilt.
Once it’s wilted, add your sausage back to the skillet along with the cooked tortellini and tomato sauce. Toss until coated and everything is heated through.
What is your go-to tortellini recipe? Share it with me, please!
