I have been in such a kitchen rut for the last couple of months.
Between endless trips out of town (and another one coming up next week!) and Bart's busy schedule (which means. . .why would I cook dinner?), I basically just want to eat Pop-Tarts for dinner and call it a day.
I managed to pull myself together enough to make this twice in the last couple of weeks, though (my strategy for ensuring we have dinner is to invite people over. I'm way too embarrassed to feed Pop-Tarts to guests for dinner), and it was a hit with everyone.
Plus, it takes all of 25 minutes to make, so obviously I'm a huge fan.
Creamy Sausage and Spinach Tortellini
(Adapted from Kevin and Amanda)
Serves 4
1/2 lb smoked sausage, sliced into 1/2" rounds
2 cloves garlic, minced
2 14-oz cans fire-roasted diced tomatoes
1/2 cup half-and-half
10 oz tortellini
2-3 cups baby spinach, roughly chopped
Salt and Pepper
In a large skillet over medium heat, warm the olive oil, then add the sausage and cook until browned on both sides. Add the garlic and cook about 30 seconds.
Add the tomatoes (if you want, you can blend one can in the blender until smooth - I just left both of mine as is because I was in a hurry) and half-and-half, stir and bring to a simmer. Add the tortellini, and cover, letting it cook for about 10 minutes, until your tortellini is tender. Salt and pepper to taste, then stir in the chopped spinach.
Serve hot!
Going to pick up tortellini next time I'm at the store and make this. Looks delicious!
ReplyDeleteI've never made anything with tortellini before, but every time I see delicious recipes like this it makes me want to do it!
ReplyDeleteSausage is fast food for people who cook all the time: fast to thaw, fast to cook, and comes pre-seasoned.
ReplyDeleteI don't like to eat sausage on it's own, but I love using it as a flavoring agent in other things. Like this recipe. Which I would eat an entire pot of if I ever made it. Luckily, I probably won't make it, because half my household doesn't eat pasta. This is sad, but ultimately much better for me and my non-existent willpower.
I made this tonight for supper and my husband termed it "restaurant good." But, holy hotness! I think I got some very hot fire roasted tomatoes! I wasn't expecting that, and my girls definitely thought it was too hot for them. That just means more for my husband and me!
ReplyDeleteThis looks fantastic! Definitely a dish to try when I'm back at uni! :)
ReplyDeleteMade this for dinner last night--delicious! I just used 1 can of fire-roasted and 1 can of regular diced tomatoes (we're wimpy). Thanks for the recipe!
ReplyDeleteThis looks awesome. But what size cans of tomatoes? I usually get the 28 oz cans.
ReplyDeleteabsolutely loved this - i added mushrooms and chilli's [ as i used a normal can of diced tomatoes ]
ReplyDeleteGreat recpie. I used fire roasted tomatoes with garlic. Btw fire roasted is not a flavor - there is no spice. It's a way of preparing the tomatoes.
ReplyDeleteI made this tonight. Added some onions & artichoke and it came out great. Best of all it only took about 20 minutes from start to finish!
ReplyDeleteI made this tonight, added some onions & artichoke. Everything came out great and best of all it only took about 20 minutes from start to finish!
ReplyDeleteI made this tonight and it was a huge hit m i served it with cauliflower with cheese sauce. Big hit and i loved that it was fast and easy. Thanks! !
ReplyDeleteI subbed rigatoni for the tortellini since I couldn't find it at the supermarket. I don't know if I had the fire too high with the tomatoes and half and half were simmering but the pasta did not cook all the way through :/ All of the liquid evaporated by the time the spinach was wilted.
ReplyDeleteI think rigatoni is significantly thicker than tortellini and cooks much more slowly (if I were cooking them on their own, I'd cook tortellini for about 5 minutes and rigatoni for probably 12).
DeleteSorry it didn't work out!