Ingredients
- 1 tablespoon olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 300 g salsiccia Italian sausage, casings removed and crumbled
- 2/3 cup dry white wine (160 ml)
- 1 large carrot, peeled and very finely chopped
- 1 pointed sweet red pepper (or bell pepper), finely chopped
- 500 g puréed tomatoes (passata)
- 1/4 cup water (60 ml, or more depending on how saucy you like it)
- 1 teaspoon dried oregano
- sea salt and freshly ground pepper, to taste
- 500 g package of fresh tortelloni filled with cheese
- 1/2 cup freshly grated parmesan (50 g)
Instructions
- Using a large, heavy sauté pan or saucepan heat the oil over medium heat. Add the shallots and garlic; cook, stirring frequently, until the shallots begin to soften, about 2-3 minutes. Add the Italian sausages to the pan and sauté, breaking it up with the back of a wooden spoon, until it’s no longer really pink, about 7-8 minutes.
- Add wine, sauté for 2 minutes, until reduced by half, then add the carrot and red pepper; stir to combine.
- Add the puréed tomatoes, water and oregano; stir to combine and continue to cook until sauce simmers (about 3-4 minutes); reduce the heat to medium-low. Season with a pinch of salt and pepper, according to taste. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Meanwhile, preheat oven to 375°F / 190°C.
- Add the tortelloni to a large casserole dish, pour the sauce over and mix thoroughly. Sprinkle with half of the parmesan cheese. Bake, covered with foil, for 10 minutes.
- Stir casserole, sprinkle with the remaining cheese and bake 10 minutes longer, uncovered, or until pasta is tender. If you would like a crisper top, broil for the last 3-4 minutes.
- Serve warm with a side salad and some crusty bread. Enjoy!
Nutrition
Notes
- Italian sausages (salsiccia) are available sweet or spicy. Try a mix OR if serving kids, use the milder version for this baked tortelloni recipe.
- I like to use a manual hand chopper to mince my shallots, carrots, and red pepper. If you don't have one of these handy gadgets then just finely chop the vegetables.
- I also use a fresh store-bought tortelloni (4-cheese) which only requires 2 minutes cooking time, so it is not necessary to boil the pasta beforehand. In case you are wondering what tortelloni is... it's simply the bigger version of tortellini.