Ingrédients pour Three Cheese Tortellini With Creamy Italian Sausage Marinara
- Three Cheese Tortellini
- 1 lb Italian sausage
- Onion
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1/2 cup dry red wine
- 1 tsp sugar
- Dried Oregano Leaves
- 1 tbsp dried basil
- Parsley Flakes
- Dried Rosemary
- Garlic Cloves
- 1 tsp salt
- Black Pepper
- 1 cup heavy cream
- Dried Marjoram
- 1 cup water
- Parmesan Cheese
- Romano Cheese
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Comment préparer Three Cheese Tortellini With Creamy Italian Sausage Marinara
- Brown 1 lb Italian sausage in a large Dutch oven over medium heat, breaking it up with a spoon until cooked through.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Drain excess grease from the pot.
- Add 4 cloves garlic, minced; 28 oz crushed tomatoes; 6 oz tomato paste; 1 cup water; 1 tbsp dried basil; 1 tbsp dried oregano; 1 tbsp dried parsley; 1 tsp dried marjoram; 1 tsp sugar; 1 tsp salt; 1/2 tsp black pepper; and 1 tsp dried rosemary (optional).
- Bring to a slow boil, then reduce heat and simmer for at least 1 hour, or longer for a richer flavor. Adjust water amount depending on desired sauce consistency.
- Stir in 1/2 cup dry red wine.
- Stir in 8 oz ricotta cheese, 4 oz mozzarella cheese, and 4 oz Parmesan cheese, along with 1 cup heavy cream. Stir until melted and smooth.
- While the sauce simmers, bring a large pot of salted water to a boil. Add 1 tbsp olive oil to prevent sticking.
- Add 1 lb cheese tortellini and cook according to package directions.
- Drain the tortellini, reserving some pasta water if needed to thin the sauce.
- Gently toss the tortellini with the sauce. Add reserved pasta water if the sauce is too thick.
- Serve immediately and enjoy! Leftovers freeze well.
Informations nutritionnelles (Approximatif par portion)
Sodium
94 g
Sucre
25g
Matières grasses
99g
Glucides
8g
