Tortellini and Sausage in Gorgonzola Cream Sauce
Tortellini and Sausage in Gorgonzola Cream Sauce
Ingredients
-
1
package
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Three-Cheese Italian Style Sausage Rope, thinly sliced
-
2
packages
(7 ounces each) refrigerated Cheese Tortellini
-
2
tablespoons
olive oil
-
1
medium
onion, 1/4 inch diced
-
1
package
(8 ounces) Baby Bella or white mushrooms, thinly sliced
-
1/4
teaspoon
crushed red pepper flakes
-
1/8
teaspoon
cayenne pepper
-
1/2
cup
white wine (Pinot Grigio or Chardonnay)
-
1
jar
(15 ounces) Classico Alfredo sauce (or Classico Alfredo Lite)
-
1
cup
freshly grated Fontina cheese
-
1/2
cup
crumbled Gorgonzola cheese
-
1/3
cup
shredded Mozzarella
-
1/4
cup
chopped Italian parsley
REVIEWS
Directions
-
Boil water in a large pot to boil the tortellini according to package directions.
-
Heat olive oil in a large skillet over medium heat, add onion.
-
Sauté the onion for 5 minutes, stirring occasionally until softened.
-
Add sliced mushrooms, crushed red pepper and cayenne pepper and continue cooking for 5 minutes, add the sausage and sauté mixing all together allowing the ingredients to caramelize and brown on the edges, about 5 more minutes.
-
Add wine, bring to a low simmer for about 2 minutes, stirring and gently scraping the bottom of the pan with a wooden spoon.
-
Pour in the Alfredo sauce, stir together.
-
As it starts to bubble add the cheeses, stir to blend until melted.
-
Add the hot cooked tortellini and fold over gently to coat the pasta.
-
Sprinkle with chopped parsley and serve immediately.
