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Tortellini With Basil and Sausage

Serve Tortellini With Basil and Sausage with pineapple slices and crusty rolls.

4 servings

• 1-pound bag frozen cheese tortellini
• 1/2 pint grape tomatoes
• 1 teaspoon olive oil
• 1 large onion (for about 1 cup chopped)
• 1/2 pound breakfast-style hot sausage (see note)
• 1 teaspoon bottled minced garlic
• 1/2 cup whole milk or half-and-half
• 1/2 cup firmly packed basil leaves, cut into thin strips (see note)

Bring 4 quarts of unsalted water to a boil. Add the tortellini, bring the pot back to a boil, and cook according to the package directions until just tender, about 5 minutes. When the pasta is tender, drain well.

Meanwhile, slice the tomatoes in half (or, if they are large, quarter them) and set aside.

Heat the oil in a 12-inch, extra-deep skillet over medium heat. Peel and coarsely chop the onion, adding it to the pan as you chop. Crumble the sausage while adding it to the pan with the onion. Cook, stirring frequently, until the sausage is browned and the onion begins to caramelize, about 5 minutes.

Add the garlic to the cooked sausage. Add sliced tomatoes and milk and stir well. Add the basil to the sausage mixture. Reduce heat to simmer until the tortellini is done. Then toss the drained tortellini with the sausage mixture and serve immediately.

Notes: Most breakfast-style sausage brands come in 1-pound packages. Seal the remaining sausage in a zipper-top bag and refrigerate for another use.

Stack the basil leaves on top of each other and then roll into a cigar-shaped roll. Slice perpendicularly, about 1/8-inch slices, and the leaves will unroll into thin strips, perfect for adding to the sausage mixture.

Start to finish: less than 20 minutes

Per serving: 386 calories (38 percent from fat), 16 g fat (6 g saturated), 41 mg cholesterol, 17 g protein, 43 g carbohydrates, 5 g dietary fiber, 532 mg sodium.

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