What I Cooked: March 15, 2017 Tortellini with chicken sausage and alfredo cream
We have pasta on our weekly rotation so I'm always trying to mix it up. Tonight I decided on Buitoni spinach and ricotta tortellini as the foundation. I had chicken italian sausage in the freezer and broccoli in the veggie bin. All we needed was sauce. Alfredo fit the bil.
Brown the sausage and set aside. Bring the cream to a boil in a two quart sauce pan and let it reduce and thicken a bit. It can simmer on low while the pasta cooks. Steam the broccoli. When the cream is the correct consistency, whisk in 1-1.5 cups of grated parmesan. Season with salt and pepper if desired. Add sausage and broccoli and pour over the cooked and drained tortellini. Serve immediately, sprinkling with additional grated or shredded parmesan.