Pancetta & Mushroom Tortellini

with Spicy Garlic-Tomato Sauce

with Hot Italian Pork Sausage

Active:

15m

Total:

15m

Delightfully salty pancetta, earthy mushrooms, and basil pesto tortellini simmer in a simple, garlicky tomato sauce. A swirl of crème fraîche provides cooling contrast to the extra kick of heat from Calabrian chile paste.

Details

Nutrition per serving

47g Protein

15 Min Meal

30g Of Protein

Customize It

Ingredients

10 oz

Hot Italian Pork Sausage

9 oz

Basil Pesto Tortellini

3 oz

Baby Spinach

4 oz

Mushrooms

2 tbsp

Tomato Paste

1 ½ tsp

Calabrian Chile Paste

3 tbsp

Roasted Garlic Pesto

2 tbsp

Crème Fraîche

¼ cup

Grated Parmesan Cheese

1 ½ tbsp

Mushroom Duxelles

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & cook the pancetta

Wash and dry the fresh produce. Thinly slice the mushrooms. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned.

step 2

Make the sauce

Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the mushroom duxelles, tomato paste, garlic pesto, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sausage is browned and cooked through.

step 3

Finish the tortellini & serve your dish

Carefully add the tortellini, spinach, and 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted and the tortellini are heated through. Turn off the heat. Stir in the crème fraîche until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished tortellini garnished with the parmesan. Enjoy!