Sauteeing tortellini with a little butter and olive oil is a flavor-building alternative to boiling. Think of the edge pieces of your favorite lasagna, and you have a good idea of the pleasant toastiness this recipe brings to the table.
1 tbsp olive oil
1 tbsp butter
16 oz Armanino Cheese or Tri Color Tortellini, thawed (1 package)
½ cup chopped onions
2 cloves garlic, finely chopped
1 bunch kale, roughly chopped
1 cup fresh green beans, trimmed
6 oz fully-cooked chicken sausage, sliced into rounds
½ cup chicken broth
¼ cup heavy cream
1 tbsp tomato paste
1 tsp Calabrian chile pepper sauce (optional)
Heat oil and butter in large nonstick skillet on medium heat until butter is melted. Add tortellini in an even layer. Cook 3 minutes on each side or until golden brown and slightly crisp. Remove from skillet using slotted spoon.
Add onions to skillet; cook and stir 2 minutes or until lightly browned. Stir in garlic, kale and green beans. Cook 3-4 minutes or until kale is wilted, stirring often.
Add sausage, broth, cream and tomato paste to skillet; mix well. Return pasta to skillet. Cover. Cook on low heat 5 minutes. Remove from heat. Mix well; season with salt & pepper. Spoon a small amount of chile sauce onto each serving, if desired.
Toasting tortellini is a creative alternative to boiled pasta and they take on a pleasantly crisp and chewy texture. Make sure the tortellini are fully thawed before cooking.
Fully-cooked chicken sausages come in a variety of flavors and are found in the fresh meat department or near the deli meats. Substitute any style of cooked or smoked sausage or plant-based alternative for the chicken sausage.
Sprinkle with Armanino Grated Parmesan before serving.