| | Directions |
- Heat 1 tbsp. extra virgin olive oil in a large heavy skillet.
- Saute sausage pieces until no longer pink.
- Add remaining 2 tbsp. olive oil, onions, garlic, bell peppers, and celery and saute for several minutes longer.
- Stir in tomatoes and green chilies, sugar, and Cajun seasoning. Cover and simmer for 15 minutes.
- Meanwhile, cook tortellini according to package directions, about 4-6 minutes until tender; drain.
- In a small bowl, stir cornstarch into cold water and add to mixture in skillet along with whipping cream.
- Simmer for about 5 minutes until thickened.
- Serve over cooked tortellini. Sprinkle with parsley.
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Servings: 6
|  | | Ingredients | | - | | 3 tablespoons extra virgin olive oil, divided |
| - | | 1 cup chopped onions |
| - | | 2 cloves garlic, minced |
| - | | 1/2 cup chopped green bell pepper |
| - | | 1/2 cup chopped red bell pepper |
| - | | 1/4 cup chopped celery |
| - | | 1 pound Premio Cajun Sausage, cut into 1-inch pieces |
| - | | 10 ounces can diced tomatoes and green chilies |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon Cajun seasoning |
| - | | 16 ounces frozen cheese-filled tortellini |
| - | | 1 tablespoon cornstarch |
| - | | 2 tablespoons cold water |
| - | | 1/2 cup whipping cream |
| - | | 2 tablespoons chopped fresh parsley |
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