Tortellini and Sausage in Gorgonzola Cream Sauce
Servings
Prep Time
Cook Time
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
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.
