I can’t believe that spring is FINALLY here! I am not complaining about the Mitten State weather…it’s been very mild compared to winters past. But, this girls heart honestly and truly belongs somewhere along the beach/ocean with a beverage of some sort in my hand, listening to the waves and toes in the sand. My dream house is sitting there…waiting for us to move~someday. But, now it is time to shift gears and prepare for summer~which means Three Sheets To The Wind will officially be opening for the summer season (although it IS open year~round) with a few surprises for it’s guests.
I have been so busy with life, like everyone has, that I haven’t had time to really peruse other blogs and see who’s doing what, so, yes, I have been sort~of slacking (we may have the chance to go to London possibly, for three months, so that is where my mind has been~trying to figure out how on earth I can leave all those I love and all that I love behind, should the opportunity present itself…it’s honestly heart wrenching to say the very least ). So in keeping with my New Year’s resolution to spend more time here, I was busy nosing around online and I came across this recipe and it looked divine. What I love most about it is that it is a quick meal that is loaded with flavor. Italian seasonings, creamy tomato sauce, Italian sausage, and, the best part IMHO, freshly shaved Parmesan cheese. This is a perfect recipe for a busy night when you need to put a nice hot meal on the table in the least amount of time as possible. And, as always, you can add or subtract anything your little heart desires.
Happy Spring to all and Sláinte!!!
- 1 Tablespoon olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 small onion, chopped
- 1 tsp minced garlic
- 1 lb spicy italian sausage (casings removed, or bulk)
- 1 24 oz jar Prego Pasta Sauce
- 1 14 oz can diced tomatoes, puréed (or leave them as is)
- 1/2 cup beef broth
- 1 tsp pepper
- 1 tsp salt
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp crushed red pepper flakes
- 1 tsp basil
- 1 19 oz bag frozen cheese tortellini
- 3 cups baby spinach (torn into small pieces)
- 1/2 cup heavy whipping cream (or you can use half~and~half)
- In large pan, sauté green and red peppers, onion and garlic for 5 minutes. Cook and break up sausage until no longer pink. Drain.
- To pan, add pasta sauce, tomatoes, beef broth, pepper, salt, oregano, parsley, crushed red pepper flakes and basil. Bring to a simmer, then add tortellini and cover well with sauce, cover and simmer until tender, approximately 8 minutes. Add spinach and cream, and simmer until spinach is wilted, approximately 3 minutes.
- Remove from heat and garnish with parmesan cheese. Serve with garlic bread.
Adapted from Chew Out Loud
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