Quick, easy and tasty. The original recipe didn’t call for the Italian Sausage - you can leave it out for a vegetarian version.
Three Cheese Tortellini with Sausage & Creamy Roasted Red Pepper Sauce
Barilla Recipe
1 8-oz bag Barilla Three Cheese Tortellini
3 oz Roasted Red Peppers, drained
1 cup Bertolli Alfredo Sauce
1 pkg Johnsonville Sweet Italian Sausage (use as much as you like - probably 2 or 3 links and freeze the rest for next time)
Remove skin from sausage links and cut into 1-inch pieces. Brown in skillet over medium heat. Remove from skillet and set aside.
Cook tortellini according to package directions. While tortellini cooks, puree red peppers in mini-chopper or food processor. Add Alfredo sauce and pepper puree to skillet, scraping bottom to loosen sausage bits. Add sausage pieces to sauce and heat through while tortellini finishes cooking.
Drain tortellini and stir in sauce.
Serves 4 generously.
Fresh Wild Mushrooms & Cream on Linguine
FineDinings.com
1 (16-oz) package uncooked linguine pasta
1 lb fresh wild mushrooms (chanterelles, shiitake, oyster, etc)
4 T Butter
2 cloves Garlic, minced
1/2 cup dry white Wine
1/2 cup Chicken Broth
1 cup Heavy Cream
Nutmeg, freshly grated to taste
1/3 cup thinly sliced Green Onion (optional)
2 tsp fresh Lemon Juice
Salt and Pepper to taste
2 tsp fresh Thyme leaves
White Truffle Oil
Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.
Clean mushrooms with a damp cloth and cut into 1/4-inch slices. In a large frying pan, saute mushrooms in butter for 2 minutes. Add minced garlic and shallots; saute an additional 2 minutes. Add white wine and simmer until wine is reduced by half. Add chicken broth, cream and nutmeg; simmer until sauce thickens.
Remove from heat. Add green onions, lemon juice, salt and pepper.
Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick.
Place pasta in serving bowl or on individual plates by using a long-tined fork (twisting each portion onto plate so that it stands up as high as possible). Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves. Drizzle white truffle oil over the top.
This soup can be made several days before serving. Just cool, uncovered, then chill in a tightly covered bowl. Reheat just before serving.
Roasted Tomato Soup
Recipezaar
4 lbs tomatoes,halved lengthwise
6 cloves garlic, left unpeeled
3 T Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper
1 medium Onion, finely chopped
1/2 tsp dried Oregano, crumbled
2 tsp Sugar
2 T Butter
3 cups Chicken Stock
1/2 cup Heavy Cream
Optional - several drops of red food coloring
Put oven rack in middle position and preheat to 350 degrees. Arrange tomatoes, cut side up, in a single layer in a large shallow baking pan. Add garlic to pan.
Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack.
When cooled, peel garlic and set aside.
Cook onion, oregano and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomatoes, garlic and stock. Simmer, covered, 20 minutes.
Puree soup in batches in a blender (be careful with the hot liquid!), then force through a sieve into cleaned pot, discarding the solids. If you blend it VERY well, it’s really not necessary to strain.
Stir in cream and salt and pepper to taste. Simmer an additional 2 minutes.
Serve hot with a garnish of sour cream.
Note: This soup was delicious! My husband didn’t think it looked red enough though so I added a few drops of red food coloring. The garnish would have looked prettier if I had used a skewer to draw out the sour cream into more of a star shape or created a swirl design.
