Excellent sourdough pizza dough for your favorite toppings.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 ounces sweet Italian sausage links
- 1 cup water
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- ¼ cup tomato paste
- ¼ cup dry red wine
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 2 tablespoons chopped fresh parsley
- 1 green bell pepper, diced
- 1 (16 ounce) package fresh tortellini
Instructions
- Combine sausage links and water in a large skillet and bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain off water and cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes more. Remove from skillet, allow to cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
- Place skillet over medium heat and add olive oil. Add onion to hot oil and cook until tender but not brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper. Add cooked sausage and bell pepper to the skillet. Bring to a boil, about 5 minutes. Reduce heat and cover. Simmer to desired thickness, about 20 minutes.
- Meanwhile, bring 4 quarts of water to a boil in a saucepan, about 5 minutes. Add tortellini, reduce heat slightly and boil until pasta is tender but still firm to the bite, 5 to 10 minutes. Drain and return pasta to the warm saucepan. Stir parsley into the sausage mixture, pour over pasta, and serve immediately.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 1008 mg |
| Sugars | 5 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Cook the pepper with the onions and deglaze the pan with the wine before adding all other ingredients.