Ever find yourself wondering, “Why have an average-sized bite of cheesy stuffed pasta, when you could have that same bite… slightly bigger?” You’re asking the right questions, friend. Our chefs wondered the same thing, which is why this dinner features tortelloni (the jumbo brother of tortellini), mixed with chicken sausage and a bright basil pesto. Fresh tomato and Parmesan finish the dish for a flavorful, filling dinner that takes right around 15 minutes. Thanks to tortelloni, you can go big and stay home!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Italian Chicken Sausage Mix
Cheese Tortelloni(ContainsMilk, Wheat, Eggs)
• Bring a medium pot (use a large pot for 4 servings) of salted water to a boil. (TIP: To bring to a boil faster, cover pot with a lid.) Wash and dry produce. • Peel and mince garlic. Finely dice tomato.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned, 3-4 minutes. • Add garlic and cook, stirring occasionally, until garlic is fragrant and sausage is cooked through, 1-2 minutes. • Turn off heat. Stir in pesto until combined.
• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.
• Add drained tortelloni, tomato, and 1⁄4 cup reserved pasta cooking water to pan with sausage; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until tortelloni are thoroughly coated in sauce. • Divide pasta between bowls. Sprinkle with Parmesan and serve.