Tricking Out Your Tortellini Take II
Hi. How are you? Your hair looks good today. I like that messy, intentional bed head look. You pull it off well.
On this episode of Tricking Out Your Tortellini, I bring you slices of robust kielbasa in a creamy cheese sauce on top of tortellini, of course. But can we take a commercial break and talk about how beautiful Greenville, South Carolina is? On beautiful days like this one, it’s hard not to miss the quaint, comforting town. If you’re ever in need of a cheap weekend getaway, Greenville’s Downtown is alive and happening. Plus, it’s where I’m from … all the more reason to stop on in.
Ok. Moving on. Let’s talk tortellini.
Kielbasa Tortellini in a Pepper Jack Cream Sauce
- 1 box of Buitoni tortellini
- 1 tablespoon of olive oil
- ½ green pepper, chopped
- ½ onion, chopped
- 1 teaspoon of minced garlic
- ½ pound of turkey kielbasa
- 1 tablespoon of butter
- ½ cup of half and half
- ¼ of a block of pepper jack cheese, shredded
- ¼ cup of parmesan cheese
In large pot of water, boil water. Add tortellini and boil for 7-9 minutes.
In a medium skillet, sauté peppers, onions and garlic in the olive oil for about 4-5 minutes until onions are translucent. Add kielbasa and butter. Let it melt. Add half and half and cheese. Let it simmer.
Pour cream sauce over tortellini. Serve.