Barilla Cheese & Spinach Tortellini with Sausage, Asparagus & Creamy Parmigiano-Reggiano Sauce
INGREDIENTS
1 package Barilla® Cheese & Spinach Tortellini
½ pound Italian sausage, mild, casings removed, crumbled
2 tablespoons extra virgin olive oil
½ cup white wine, dry
½ bunch asparagus, sliced
1 cup heavy cream
1/3 cup Parmigiano-Reggiano cheese, grated
½ tablespoon fresh parsley, chopped
Salt and black pepper, to taste
1. Bring a large pot of water to a boil, season with salt.
2. Brown sausage with olive oil in a large skillet over medium heat, stir in white wine and reduce by half.
3. Add asparagus and sauté for 1 minute over high heat.
4. Add heavy cream, season with salt and pepper.
5. Bring sauce mixture to a simmer.
6. Cook tortelloni according to package directions.
7. Drain tortellini and toss with sauce in a large mixing bowl.
8. Top with cheese and parsley before serving.
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