It’s no secret that we eat a lot of pasta in my house. Will and I are both Sicilian and pasta is LIFE.
I’ve been cooking with this Cajun Garlic Chicken Sausage that I found at our local grocery store Cannata’s. I’ve smothered it in onions and beer and made poboys, browned it in a stir fry, the options are endless!
I find some sausages can be salty so I do not add any salt to this dish til the very end. I assume not the same person makes the sausage every time so the salt levels may be different.
This garlic chicken sausage is DELICIOUS. I tell everyone about it, If you can’t find a yummy chicken sausage near you, a good mild pork sausage would work great too.
This pasta dish is so quick and easy. I threw it together in about 30 minutes. It didn’t require much effort and it was so scrumptious.
This is the perfect weeknight meal for a busy person.
Here is how I threw everything together.
Here is the Cajun Garlic Chicken Sausage that I purchased from Cannata’s.
Squeeze the sausage out of the casing and brown it in a large skillet.
In a separate pot, bring some water to a boil and cook the tortellini according to package. I use cheese tortellini (family size) but any filling would be delicious.
Remove the meat to a plate and drain all but about 2 tbsp. of grease.
Saute onion and garlic until softened. Add fresh cracked pepper.
Stir in about 3 tbsp. jarred pesto. Cook for an additional 3-5 minutes.
Toss the meat back in the pot with the onions.
Pour in half and half and bring to a simmer for a few minutes. Add parmesan cheese, Give it a good stir. Taste for salt. If it needs salt, add it now.
Toss in the tortellini with the meat mixture. Add some more parmesan cheese on top,
Time to devour.
Garlic Chicken Sausage Tortellini
1 lb package of Cannata’s Cajun Garlic Chicken Sausage
1 small onion, chopped
2 cloves garlic, minced
fresh cracked pepper
3 tbsp. pesto, ( I always keep a jar in my fridge)
1 cup half and half
1/4 cup parmesan cheese
1 20 oz Family pack Five Cheese Tortellini, I use Rana (found in the refrigerated aisle)
In a large skillet over medium heat, squeeze the meat out of the casing and brown in a little olive oil until fully cooked.
(While the meat is browning, start boiling water in a separate pot and cook the tortellini according to package.)
After the sausage is fully cooked, remove it to a plate with a slotted spoon. Drain all but 2 tbsp. drippings from the pot.
Sauté the onion and garlic in the grease until softened. Add fresh cracked pepper.
Stir in the pesto and cook for an additional 3-5 minutes.
Add the sausage back to the pot and pour in the half and half. Bring back to a low a simmer and add the 1/4 cup parmesan cheese.
Toss the cooked tortellini in the pot of the meat/sauce. Top with additional parmesan cheese.