Meat Tortellini with Salsiccia Piccante, Roasted Peppers and Red Onions
Italian Sausage in the US is classified under 2 main categories, hot or sweet. This style of sausage has some spice variation but traditionally is made from pork with the inclusion of red pepper flakes and fennel seeds. To be considered a true Italian sausage whether ground or cased in links the meat needs to contain at least 20% fat.
Ingredients
- ¾ -1 lb tortellini
- 3 ea spicy Italian sausages
- 1 ea red bell pepper (julienned)
- ½ ea red onion (shaved)
- 1 Tbsp Italian tomato paste
- 1 cup dry white wine
- TT extra virgin olive oil
- 1 tsp crushed red pepper
- 1 Tbsp Italian parsley (chopped)
- TT Pecorino Romano
Directions
Roast pepper, then peel and julienne. Set aside. Remove casing from sausage and cook with crushed red pepper in olive oil until it turns golden brown. Add tomato paste and cook for 1 additional minute. Add white wine then reduce almost completely. Incorporate shaved onions and roasted peppers. Cook until the onions start to wilt. Season, and toss cooked tortellini in the skillet with sausage and finish with parsley. Plate and top with Pecorino Romano.
