Welcome back to another edition of clean out the freezer! Today's focus is andouille sausage and cheese tortellini that have both been in the freezer for a couple of months.
This recipe was dynamite! What I think I like about it is really the versatility of it. Sure, I could have bought some smoked sausage (I actually considered a trip to DD Double D Meats for their Polish sausage for this) but since I had andouille I thought I might as well use it. Really, any sausage would work here. All the other ingredients are pretty "mellow" in that a lot can be done with them.
The only other change I made is I didn't use 1 tablespoon of Italian Seasoning. That's a bit much for me, so I used about 2 tsp.
Cheesy Smoked Sausage Skillet
Recipe from Plain Chicken
Serves 4
1 lb smoked sausage, sliced into 1/4-inch slices
1 T olive oil
3 cloves garlic minced
1 T tomato paste
1 (8-oz) can tomato sauce
1 c chicken broth
1 T Italian seasoning
½ c heavy cream
1 (9-oz) package refrigerated cheese tortellini
¼ c parmesan cheese
In a 12-inch skillet, brown sausage in olive oil.
Add garlic and cook for 30 seconds. Stir in remaining ingredients.
Bring to a boil then cover and simmer on low for 12-15 minutes.
Serve with additional parmesan cheese, if desired.
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