You definitely don't need to be a gluten-free eater to love this savory, satisfying skillet. A little creamy, a little crunch, a lot of protein, and tons of flavor make this easy Tomato and Chicken Sausage Tortelloni Skillet a meal that you'll add to your regular rotation.
- 1 package Taste Republic Four-Cheese Tortelloni
- 1 package chicken sausages (4 links)
- 4oz mascarpone cheese
- 2lb tomatoes, diced
- 1 bunch of kale, chopped into small bite size pieces
- 1 shallot, minced
- 4 cloves of garlic, minced
- ½ cup breadcrumbs
- ¼ cup parmesan cheese
- 1 bunch of basil, divided
- Olive Oil
- ½ lemon
- Salt and pepper
In a large skillet, add a little bit of oil and caramelize the shallot and garlic with a pinch of salt (about 3 minutes).
Add the tomatoes with their juice, salt, pepper, and half of the basil - chopped. Bring to a boil, reduce to a simmer, and let the sauce reduce for 30-45 minutes. Stir occasionally.
While the sauce reduces, toast the breadcrumbs. In a cast iron skillet over medium-low heat, add a little oil, the breadcrumbs, salt, pepper, and the lemon zest. Toast and stir until golden brown. Remove from the pan and only once the breadcrumbs cool, stir in the parm cheese. If you do this step prematurely, the cheese will clump.
In the same cast iron pan, brown the chicken sausages, remove and set aside.
When the sauce is close to being done, cook the tortellini according to the package.
Once the sauce is nice and thick, add the kale and cook until wilted. About 3 minutes. Add the mascarpone and stir until melted and the sauce is creamy. Remove from the heat.
Transfer the pasta directly from the boiling water to the sauce. Save the pasta water! Use it to thin the sauce if you have to. Stir until it is well combined. Top with some chiffonade basil, the toasted cheesy breadcrumbs, and a squeeze of lemon. Serve and enjoy!