Spicy Tortellini Alfredo Recipes
SUE'S SPICY TOMATO BASIL TORTELLINI
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.
Nutrition Facts : Calories 488 calories, Fat 31g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
SAUSAGE TORTELLINI ALFREDO
A wonderful combination of rich alfredo sauce and three cheese tortellini -with veggies and Italian sausage to make matters worse (or better!). This is not for the faint of heart for calories, but that's why they invented the "just a garden salad for me" lunch! :) This recipe looks fancy enough for company but uses pre-made sauces and pasta for convenience. I have used Buitoni refrigerated pasta and sauce as well as those listed in the recipe. Using homemade versions could only make it tastier!
Provided by Ma Field
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare tortellini according to package directions. Drain and hold warm.
- In a large nonstick skillet, break up Italian sausage and cook on medium heat for 5 minutes.
- Add garlic, mushrooms, onions and peppers. Continue to cook, stirring occasionally until sausage is no longer pink.
- Add alfredo sauce and pepper. Reduce heat to low. Simmer until flavors are well blended, or until you can't wait any longer. (try to hold out at least 10 minutes).
- Add drained pasta to skillet and stir well to combine. Serve immediately with freshly grated parmesan cheese.
Nutrition Facts : Calories 573.1, Fat 23.9, SaturatedFat 9.6, Cholesterol 80.3, Sodium 1393.3, Carbohydrate 62, Fiber 3.5, Sugar 3.9, Protein 27.6
TORTELLINI ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
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SPICY ITALIAN SAUSAGE ALFREDO TORTELLINI - 4 SONS 'R' US
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- Bring a pot of heavily salted water to a boil. Cook the tortellini according to package instructions. Drain, and set aside.
- While waiting for the water to boil, in a large skillet over medium heat, cook the sliced sausages until cooked and nicely browned. Transfer to a plate or bowl.
- Add the butter to the drippings, stirring to melt. Stir in the garlic, Italian seasoning, and red pepper flakes until fragrant, about a minute.
- Stir in the flour, constantly whisking until slightly browned and the flour taste has cooked out, about a minute or so. A little at a time, whisking constantly-add in the milk and cream, waiting each time until the roux has reformed before adding some more, until it's all come together.
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