Tortellini with Spicy Sausage and Broccoli

April 21, 7:47 PMHartford Cooking ExaminerDonna Breault

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Spice up your tortellini with a punchy sauce featuring hot Italian sausage, sun-dried tomatoes, Kalamata olives and rosemary.

What You Need:
2-(9 ounce) package of refrigerated cheese tortellini
1 & 1/2 cups of broccoli florets
1/4 cup of sun-dried tomatoes in oil, drained
2 tablespoons of oil from sun-dried tomatoes
1/3 cup of Kalamata olives
2 teaspoons of fresh rosemary, chopped
1 large garlic clove, minced
12 ounces of fully cooked hot sausage links, sliced
1/4 cup of Parmesan cheese, shaved or grated

What to Do:
STEP 1) Cook the tortellini according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain, reserving 2 to 3 tablespoons of the pasta’s cooking water.

 
STEP 2) Meanwhile, pulse the sun-dried tomatoes and oil in a food processor until coarsely chopped. Add the olives, rosemary and garlic; pulse until the olives are coarsely chopped.

 
STEP 3) Heat a large nonstick skillet over medium heat until it’s hot. Cook the sausage 3 to 4 minutes or until it begins to brown. Stir in the tortellini, sun-dried tomato mixture and reserved pasta cooking water if needed. Top with the Parmesan cheese.

 
STEP 4) Enjoy!