1Add shallots to a large pot with oil and fry for 2 minutes, then add garlic and fry for 30 seconds.
2Add the sausage and break it up with your wooden spoon until golden and cooked through.
3Stir in the chilli flakes and tomato puree and fry for a minute, then stir in the chopped tomatoes, stock and cream.
4Add in the uncooked tortellini and simmer for 5 or so minutes, gently stirring now and then until the sauce begins to thicken and the tortellini is almost cooked.
5Stir in the parmesan and parsley until it blends with the sauce, then stir in the spinach until it begins to wilt.
6Season to taste with salt and pepper, then serve up and enjoy!
Ingredients
Olive Oil
2 Shallots, finely diced
4 cloves Garlic, finely diced
400 g Sausage Meat
2 tbsp Tomato Puree
1 tsp Dried Chilli Flakes
400 g Chopped Tomatoes
240 ml Chicken Stock
240 ml Double/Heavy Cream, at room temp
500 g uncooked fresh Cheese Tortellini
2 tbsp finely diced Fresh Parsley, plus more to serve if desired
20 g freshly grated Parmesan, plus more to serve if desired
100 g Baby Spinach Leaves, large stalks removed if desired
as needed Salt & Pepper
Equipment
potwooden spoon
Tips
Use neutral-flavored sausage meat, or experiment with Italian-flavored sausage.
Start with less chilli flakes if wary of spice, and add more at the end.