Sort ingredients
rsnake
QR Code
Listen
Pdf
Melt the butter in a large skillet over medium heat.
Add the sliced shallot and cook for about 2–3 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the sun-dried tomatoes, red chili flakes, Italian seasoning, oregano, salt and pepper. Cook for about a minute.
Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked.
Pour in the heavy cream and chicken stock. Stir well and bring the sauce to a gentle simmer.
Stir in the parmesan cheese until melted into the sauce. Add the frozen tortellini and stir well so they are coated in the sauce.
Cover the skillet and let the tortellini simmer in the sauce for 15 minutes, stirring occasionally, until tender and cooked through. If the sauce thickens too much, add a splash of chicken stock.
Stir in the spinach and cook for 1–2 minutes until wilted. Taste and adjust salt and pepper if needed, then serve with extra parmesan on top.