Sausage Tortellini

Oh how I love pasta.  I could eat it with just a bit of butter and a sprinkle of Parmesan.  Penne, Linguini, Farfalle - I love it all.  The Hubs, not so much.  He does not love pasta (or so he thinks). He might even proclaim to dislike it {gasp!}  Over the past 10 years I have been slowly, patiently converting him.  A little pizza lasagna here...a little bacon portabella angel hair there...  And here we are...ten patient, years later...eating pasta every week.  Sometimes twice.  And I laugh a quiet mwhaahaaahaaa while I serve it to my unsuspecting Hubber.  Last night we had a delicious Sausage Tortellini.  And let me tell you, he loved every bite.

Sausage Tortellini

1/2 pound of your favorite Italian sausage - you could use bulk or just remove the casing from links

1/2 pound mushrooms, chopped - I use baby bellas most of the time, but button mushrooms are equally yummy
1 can diced tomatoes - with garlic, or fire roasted, or with onion and garlic...whatever you have on hand
1 teaspoon garlic, minced

1/2 box frozen spinach, thawed and drained - a big bunch of fresh is also delicious if you happen to have some

1/2 cup milk

1/2 cup half and half

1/4 cup grated Parmesan - freshly grated is divine, but any kind of Parmesan (even the green can variety) is tasty

2 tablespoons flour

1 teaspoon basil
1 package cheese tortellini

1. In a stock pot or large pan, brown sausage over medium-high heat
2. While sausage is browning, put a large pot of water on high heat
3. Once sausage is nearly cooked add mushrooms and garlic and cook until mushrooms have softened, 3-5 minutes
4. Add cans of tomatoes and basil and cook for 5-7 minutes until sauce is bubbly
5. Add spinach (if using fresh, cook for 1-2 minutes until spinach is wilted and combined)
6. In a bowl, whisk flour with milk until combined
7. Stir flour-milk mixture and half and half into the tomato sausage mixture
8. Add tortellini to the boiling water and boil according to package
9. Cook until bubbly and then reduce heat to low
10. Add Parmesan cheese and simmer for 5 minutes or until desired thickness
11. Drain tortellini
12. Either add tortellini directly to the pot of sauce, or plate tortellini and top with sauce

Hello gorgeous.

Incidentally, this sauce freezes well.  I usually double the recipe and freeze half for a quick dinner later in the month.