Skillet Sausage & Mushroom Tortellini

Skillet Sausage & Mushroom Tortellini


2 Tbs olive oil
1/2 onion, diced
3 garlic cloves, minced
4 oz mushrooms, sliced thin
8 oz Mild or Hot Italian sausage, bulk
12 oz jar spaghetti sauce... use your favorite!
1/2 cup water
1/2 cup half & half
3 oz sun dried tomatoes, chopped
10 oz cheese tortellini
2 baby kale, coarsely chopped
1/2 cup Parmesan cheese


In a large cast iron skillet heat the olive oil over medium-high heat.  Add the onions and garlic, stir until translucent.  Add the mushrooms, turn the heat down a smidgen and stir for 2 minutes.  Push the mushroom mix to the back of the pan and add the sausage to the front of the pan.  Break up the sausage and cook half way, mix with the mushroom mixture and finish cooking the sausage.  Add the spaghetti sauce, water, half & half and sun dried tomatoes.  Bring this mixture to a simmer and add the tortellini, stir the tortellini into the sauce.  Sprinkle the chopped kale over the top, cover with a lid, turn the heat down to low and cook for 10 minutes.  Remove the lid, stir in the kale top with Parmesan cheese and serve with Indian Wells Red Wine Blend.

Wine Pairings