Sausage Tortellini With Pumpkin Alfredo
"This is a great Fall dish; and, not difficult to prepare. I take advantage of a store bought tortellini or ravioli to make this quick cooking. Personally, I like to use tortellini; but, either works just as well. I usually get the fresh pasta from the grocers deli (or an Italian market); but, you can use frozen if that is all that is available. Great to serve brussels sprouts or roasted beets on the side. This can be served as a main dish or side dish."
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (306.2 g)
- Calories 463.8
- Total Fat - 37.7 g
- Saturated Fat - 18.2 g
- Cholesterol - 93.8 mg
- Sodium - 787.7 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 1.3 g
- Sugars - 3.2 g
- Protein - 17 g
- Calcium - 326.7 mg
- Iron - 2 mg
- Vitamin C - 64.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Nuts ... Saute the nuts in a dry non-stick pan, on medium heat. They only take 2-3 minutes. When you can smell the nuts; they are done. Transfer the nuts to a plate to cool. I like pepitas; but, pistachios or pecans work well too.
Step 2
Sauce ... Add the butter to a large saute pan; and, bring to medium heat. Add the onion, scallions, garlic, red pepper, red pepper flakes, a pinch of salt and pepper; saute 3-4 for minutes, stirring often - you don't want the garlic to burn. Then, add the pumpkin, half and half, nutmeg; and stir until everything is combined. Bring to just under a boil; don't let it come to a boil; then, reduce to medium low heat, and simmer - approximately 5 minutes.
Step 3
Pasta ... As the sauce cooks; cook the tortellini in a large pot of salted water, according to package directions. Drain, add the kale and toss; then, set to the side, and keep covered. Remember, if using fresh pasta; it will cook much quicker than frozen.
Step 4
Finish ... Add the the cheese to the sauce along with the sage; and, stir just until the cheese is melted. Add the sauce to the pot with the pasta and kale; and, toss until combined.
Step 5
Serve and ENJOY! ... Transfer your dish to a serving platter or bowl; garnish with the nuts, extra cheese if you want; and, reserved scallions. On the side; I like some roasted brussels sprouts or beets.
Tips
No special items needed.