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| Chipollini's Tortellini With Sun-dried Tomatoes and Sausage |
| Denny Chipollini, iParenting's Dad of the Month, gives this recipe with
a warning: "I don't measure things!" However, he assures us that this
tortellini is the best. |
| 1 package of sun-dried tomatoes (strips) 1 can non-fat chicken broth 2 cloves garlic Turkey sausage (or whatever kind of sausage you prefer) 1 pound frozen tortellini Olive oil 1 onion Portobello mushrooms, optional Red pepper, optional Scallions, optional 6 to 8 ounces feta cheese Salt and pepper, to taste |
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| Cook tortellini according to package. While the tortellini is cooking, combine the sun-dried tomatoes with the chicken broth in a medium bowl. Squeeze garlic cloves into the mixture. Cook in microwave for four minutes, then put aside. Take casing (skin) off of sausage and cut up into pieces. Brown in a skillet with a touch of oil. Add salt and pepper to taste. Just before sausage is done, take off of the stove. Remove sausage from pan and set aside. Add the olive oil, garlic, onions, mushrooms, scallions and red pepper to the pan. Cook until tender, then add the sun-dried tomato mixture. Add the spices and continue to simmer on low heat. When tortellini is done, drain and put back into the pot. Pour sun-dried tomato and sausage mixture over tortellini and crumble feta cheese over the top. Stir cheese to melt. |
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