Three-Cheese Tortellini With Creamy Italian Sausage Marinara
photo by Annacia
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Serves:
-
5
ingredients
- 20 ounces refrigerated three-cheese tortellini
- 1 lb Italian sausage, Casings Removed
- 1⁄2 small onion, finely diced
- 1 (28 ounce) can crushed tomatoes or (28 ounce) can tomato puree
- 1 (6 ounce) can tomato paste
- 1⁄4 cup red wine (don't use cooking wine, use a tastey red wine you would drink!)
- 1 teaspoon sugar
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon basil
- 1 1⁄2 teaspoons parsley flakes
- 1⁄8 teaspoon dried rosemary (optional)
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3⁄4 cup heavy cream
- 1⁄8 teaspoon dried marjoram
- 1⁄4 cup water, depending on your simmering time
- 1⁄4 cup parmesan cheese, shredded
- 1⁄4 cup romano cheese, shredded
directions
- In a large, heavy stockpot or dutch oven, brown the Italian sausage, breaking it up to the consistency you desire.
- Add the onions and cook until they are soft. Drain the grease from the pot.
- Add garlic, crushed tomatoes, tomato paste, water, basil, oregano, parsley, marjoram, sugar, salt, pepper, and rosemary (if desired). When adding the water, consider how long you will be simmering. The water helps to merge the flavors, but you do not want the sauce to be too thin. If you will be simmering your sauce for a shorter amount of time, add less water. Stir all these ingredients together and bring to a slow boil.
- Stir in red wine.
- Simmer on low for at least an hour. Then add the cheeses and the heavy cream. Stir well, until the cream and cheeses are well blended into the sauce. Stir occasionally while the tortellini is cooking to prevent the sauce from sticking and to prevent the cream from scorching.
- Bring water to a boil in another pot for the tortellini. Add a little olive oil to prevent the tortellini from sticking. Once the water comes to a boil, add the tortellini. Cook according to the package directions.
- I usually reserve some of the sauce for spaghetti for another day -- I add some sauteed mushrooms then. I try to ration the sauce to the amount of tortellini. If you like lots of sauce, use all the sauce. But if not, save some for another pasta dish. It freezes well. At my house, it never lasts long enough to freeze!
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Reviews
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Finding this grand recipe was a stroke of serindipity. I had everything on hand including peppers and mushrooms that were beginning to age. This makes a delicious meal and one that DH didn't cover with ketchup (giant compliment!). Fortunately there is enough left over for us to enjoy it again :D. Yum-O
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Followed the recipe exactly, and noting your suggestion of added vegetables, chose to use some zucchini, which made a really good addition! This was a rich and delicious dinner, while really very simple to put together. I used cheese tortellini, and this goes into my keeper book, breezermom, thanks! Made for PRMR tag game.
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This is a real winner ! First of all, the marinara sauce recipe makes at least triple enough sauce for the pasta. I ended up freezing the leftover for later use. I had sweet Italian sausage, but added some hot red pepper flakes for a little kick. I followed the directions precisely (but I do wish the ingredients were listed in the order of use - it makes things easier to follow) except I did end up adding almost 3/4 cup of water to thin the sauce out. I also used a mixture of white and spinach 3-cheese tortellini. Thanks for sharing this amazing sauce recipe! Made for PRMR Tag Game.
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Tweaks
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This is amazing!! I was very tempted to add more sugar because I prefer a sweet sauce but decided I would wait until the end and add the cream/cheese. I am glad I didn't it was perfect as is. I used sweet sausage so it would not be too spicy for my boys. Only one change made: I used one 14.5 oz can tomatoes with sweet onions and two 8 oz can tomato sauce in place of the 28 oz tomatoes and 1/2 diced onion. Will make again for sure!! Made for Newest Zaar Tag March 2010.
RECIPE SUBMITTED BY
breezermom
United States