Cheese Tortellini with Sausage and Peppers

  • Active Time 15m
  • Total Time 50m

Makes 4-5 main-dish servings

This sauce isn't shy: It is assertively seasoned with crushed red pepper, garlic, and wine. It cooks up deep red and spicy, a nice contrast to the mildness of the cheese-filled tortellini.


  • 12 ounces fresh sweet Italian sausage links
  • 1 cup water
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil or cooking oil
  • 28-ounce can whole Italian-style tomatoes, cut up
  • 1/4 cup tomato paste
  • 1/4 cup dry red wine
  • 2 tablespoons snipped fresh parsley
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon crushed red pepper
  • 1 medium green sweet pepper, cut into 1/2-inch pieces
  • 12 ounces dried or 16 ounces fresh cheese-filled tortellini or ravioli, or spinach agnolotti

Companion recipe: Agnolotti Florentine with Mornay Sauce


In a large skillet combine sausage links and water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, or till juices run clear. Drain off water. Cook sausage links, uncovered, for 2-4 minutes more, or till brown, turning frequently. Remove from skillet; cool. Bias-slice into 1/2-inch pieces. Wipe skillet clean with paper towels.

In the same skillet, cook onion and garlic in hot oil till tender but not brown. Stir in tomatoes, tomato paste, wine, parsley, oregano, and crushed red pepper. Add sausage and green sweet pepper to skillet. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, or to desired consistency.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 15 minutes for dried pasta or 8-10 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm saucepan. Pour sausage mixture over hot cooked pasta. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2348

nutrition information per serving

617 calories; 30g total fat; 85mg cholesterol; 1059mg sodium; 55g carbohydrates; 4g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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