Sausage and Spinach Tortelloni
1 teaspoon olive oil
1 pound bulk Italian sausage (I use my homemade version)
1 medium sweet onion, finely diced
3 cloves garlic, minced
1 8-oz. can tomato sauce
2 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
pinch of red pepper flakes
8 ounces raw spinach, steamed and minced (yields about 5 ounces cooked; you can substitute frozen)
12 to 16 ounces refrigerated cheese tortelloni** (see note)
Heat oil in large deep skillet over medium high heat. Add sausage and cook for 4 or 5 minutes, breaking the meat into chunks with a wooden spoon, until no longer pink. Add onion to the pan and saute until onion is soft, about 3 minutes. Add garlic and saute for another minute.
Add tomato sauce, water, basil, oregano, red pepper flakes, and spinach and stir until well combined. Reduce heat to medium and simmer for 10 minutes.
Add tortelloni and cook for another 2 minutes, until heated through. Serve.
This recipe was another happy accident. I was trying a new soup recipe from my friend Amy and though it called for tortellini, I bought the much larger tortelloni instead. I’m cheap, you see. The “ini” is $4-$5 for a 9-ounce bag, but Costco had a 3-pound bag of the “oni” for $10. I figured it would be fine – and it was, taste-wise, but not size-wise. Tortelloni is not soup spoon friendly.
So what to do with the rest of it? Make it into a one-pot pasta of course. This is very similar to my pasta bake in flavor and ingredients, and I love them both equally for different reasons. This dish… a bite of sausage, a piece of tortelloni with that savory cheese inside, spinach, herbs, and a light tomato sauce draped over everything. It’s perfect – and ready in 25 minutes. What could be better?
**As for the pasta: I got that 3-pound bag by luck, and split it into 1-pound portions, but I think the tortelloni is usually as expensive as its smaller counterpart and you are more likely to find it in 9-oz or 12-oz packages. A 12-oz portion should work fine in this recipe.