Winnipeg's Spicy Pasta & Sauce
photo by Cookin-jo
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 796 ml whole tomatoes with juice (1 can)
- 284 ml mushrooms, drained (1 can)
- 1⁄2 kg hot Italian sausage, partially frozen casing removed
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 yellow onion, chopped
- 2 tablespoons oil
- 1 teaspoon minced garlic
- 1 1⁄2 teaspoons italian seasoning
- 156 ml tomato paste (1 can)
- 1⁄4 cup grated parmesan cheese
- 1 cup grated cheddar cheese or 1 cup mozzarella cheese
- 350 g tortellini (Olivieri with Three Cheeses)
directions
- In Dutch oven, combine tomatoes and mushrooms and set aside.
- Cut frozen sausage into bite size pieces and add to lightly oiled fry pan.
- Cook until thawed and lightly browned.
- Combine with ingredients in Dutch oven.
- Saute green and red pepper, onion, garlic and Italian Seasoning in oil until slightly tender and add to ingredients in Dutch oven.
- Simmer gently for at least one hour, stirring occasionally.
- Just before serving, add tomato paste to sauce to thicken.
- Meanwhile, cook tortellini as instructed on package (takes approximately 10 minutes).
- Add cheeses to meat sauce, stirring constantly, and when melted, add tortellini.
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Reviews
-
Excellent, tasty, spicy but not too spicy, comfort food. The proportions of this recipe are great....sauce to sausage is just right. I made some minor changes: one yellow pepper instead of 2 peppers, fresh mushrooms instead of canned, half the amount of italian seasoning, and double the tortellini. This makes a good amount of sauce, enough for a lot of tortellini. I added the tomato paste plus a bit of water at the beginning, covered and simmered away. Thank you for a wonderful, easy and tasty dish, Winnipeg Bill!
Tweaks
-
Excellent, tasty, spicy but not too spicy, comfort food. The proportions of this recipe are great....sauce to sausage is just right. I made some minor changes: one yellow pepper instead of 2 peppers, fresh mushrooms instead of canned, half the amount of italian seasoning, and double the tortellini. This makes a good amount of sauce, enough for a lot of tortellini. I added the tomato paste plus a bit of water at the beginning, covered and simmered away. Thank you for a wonderful, easy and tasty dish, Winnipeg Bill!
RECIPE SUBMITTED BY
Single, 50ish, semi-retired, pet-lover (three cats and a dog...), proud Canadian, trying to learn to cook.