Bayou Blasted Creamy Sausage Tortellini Recipe

Update Servings
  • 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
  • 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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