Tuesday, March 3, 2009

Tuscan Tortellini Stew

1 (14 oz) can chicken broth
3/4 cup water
1/4 tsp crushed red pepper flakes (opt)
1 (8 oz) pkg Barilla Three Cheese Tortellini (dried)
1 (14.5 oz) can diced or stewed tomatoes, undrained
1 tbls fresh or 1 tsp dried rosemary, crushed
Capers, to taste
Kalamata Olives, to taste
4 links Andouille sausages, cut into pieces (or other preferred sausage type)
1/4 cup shredded Romano cheese
Jarred Roasted Red Bell Peppers, to taste

Bring broth, water, and crushed red pepper flakes to boiling. Stir in the tortellini, tomatoes, rosemary, capers, olives, sausage, and bell peppers. Return to boiling.  Reduce heat, cover, and simmer 10 minutes until tortellini is tender.  Serve in shallow bowl and top with cheese. Serves 6.

Freezer Method:  In quart size freezer bag, add broth, water, and red pepper flakes. In another quart size freezer bag, add tomatoes, rosemary, capers, olives, sausage, and bell peppers.  Remove all air from bags, seal, and freeze. Have tortellini and cheese on hand for serving day.

Serving Day:  Thaw broth and tomato mixtures.  In dutch oven, bring broth mixture to a boil. Add tomato mixture and return to a boil.  Reduce heat to medium-low and let simmer a few minutes; add uncooked tortellini.  Cover and simmer until pasta is cooked, approx 10 minutes. Serve as directed.

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