Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 fresh basil leaves, sliced into thin ribbons, i.e., chiffonade
  • 1/2 pound ground mild italian sausage
  • 1/4 cup heavy cream
  • 2 inches sprig chopped fresh oregano
  • Freshly-grated Parmesan cheese for garnish
  • 1 pound cheese tortellini, or choose your own pasta
  • 1/2 cup red wine, (Riojo is one I use often for cooking)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a medium saucepan heat olive oil over medium high and brown sausage, using a wooden spoon to crumble the sausage as it browns.To the cooked sausage, add the wine and oregano, cook until wine reduces to 1/4 cup.
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Step 2

  • Add marinara sauce and salt and pepper to taste.
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Step 3

  • Let sauce begin to come to a boil and turn down to a slow simmer.Cover and simmer for 30 minutes.After 30 minutes add cream, basil and parmesan cheese, and stir to incorporate.While sauce is nearing the last 10 minutes, bring a large pot of salted water to a boil.
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  • Length: 70 minutes

Step 4

  • Add the tortellini and cook 7 - 9 minutes until tender, stirring occaisionally.
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  • Length: 9 minutes

Step 5

  • Drain pasta and toss with sauce.
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Step 6

  • Serve with extra grated parmesan if desired.
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