1 medium onion, finely diced
1 can of Peeled Whole Tomato's (Crush & tear them apart with your hands)
1 jar Marinara sauce
1 lb of cheese Tortellini (family size pack of fresh pasta- in the refrigerated section)
pinch of sugar
Red pepper flakes
Salt, pepper, garlic powder to taste
1) First, remove the sausage from the casing. Just make a slit with your knife along the sausage link and peel the casing away.
2) Brown and break up the sausage in a large, deep skillet. Once it’s brown, add your onion. Cook your onion and sausage mixture over medium heat until the onions are translucent.
3) Add a couple shakes of red pepper flakes. This is optional, but it really added something to it. I just did two small shakes- basically a pinch.
4) Add your can of tomatoes. Only put in half of the juice. Cook these down for about five minutes or so.
5) Add your jarred marinara sauce. Stir well to combine and season. I always add a pinch of sugar to my tomato sauces to cut the acidity of the tomatoes- it really helps. You probably won’t need any Italian seasoning since the sausage and marinara are all seasoned that way, but use your discretion. Season with salt, pepper and garlic powder.
6) Cover. Once everything came up to a boil over medium heat, I turned it on low heat and let it simmer for an hour. Simmering for that long is not a necessary step if you’re in a hurry (just five minutes simmering would work fine), but it really helps the flavors meld together.
7) When you’re ready to eat, cook your tortellini according to the package instructions. Then, toss together your tortellini and sauce. For me, it was the perfect sauce/ pasta ratio because I like enough sauce to dip my bread into.
(Thanks to Jessica from The Southern Belle Blog for this Delish recipe!)
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