Cheese Tortellini with Sweet Petite Peas, Spicy Chicken Sausage and Goat Cheese

The weekends are always kind of funny when it comes to me and cooking. Sometimes I’m thinking, “we should treat and go out to eat, it is the weekend and all” and other times I really just want to use up what I have.

This turned into a “let’s use up what I have,” kind of meals.

I found a package of frozen cheese tortellini and spicy chicken sausage links and thought, “Well that sounds good together.” Then I saw some frozen peas and a package of goat cheese and said, “Okay, now we have a meal.”

chesse tortellini recipe
chesse tortellini recipe

Makes 4 servings

1 lb. frozen cheese tortellini
4 spicy chicken sausage links, casing removed  ( SEE ALSO : Chicken and shrimp with Andouille sausage Jambalaya )
½ – ¾ cup frozen sweet, petite peas
½ – ¾ cup goat cheese, you’ll have to eyeball it when it’s time to add it
2 tsp olive oil
Small handful of chopped, fresh parsley
Salt and pepper, to taste
½ cup reserved pasta cooking water

Preparation instructions

Get a big pot of water boiling. Don’t use a small pot to make pasta, give the pasta some room to swim. Cover and let it do its thing until you’re ready. Don’t add salt until you’re ready to drop the pasta. Salting the water when you first start could damage your pots. Right before you add the pasta, dump in a good handful of pasta. From what I hear, it’s supposed to taste like sea water, so pretty salty. But we’re getting ahead of ourselves.

Water starting to boil, check! Get a small to medium pan going over medium heat with about 2 teaspoons to a tablespoon of oil. The sausage should give off some fat, so go easy with the oil. Remove the casings of the sausage (or better yet, just buy bulk sausage, save yourself a step), and crumble it with a wooden spoon in the pan. Brown the sausage, approximately 10 minutes. Cover and set aside. SEE ALSOPork Chops with Cinnamon Apples

Frozen tortellini usually only takes about 4 minutes to cook. Add some salt to your boiling water and drop your pasta. You’ll know they’re done when they begin to float. Take about a ladel full of pasta water and set aside. We’ll use this in a minute. Give the pasta another minute, then drain. And return to pot.

Toss your frozen peas and sausage with the tortellini. Give that a quick stir. Now add some goat cheese. As it begins to melt, add a little pasta water, this will help to make it smooth and saucy. Don’t add too much, it’ll just become a watery mess. Just a few tablespoons at a time. Give it a taste, add some salt and pepper. Retaste. Serve with fresh, chopped parsley for some freshness.

Voila, you’re done! Enjoy!

Spicy Chicken Sausage
Spicy Chicken Sausage

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