Ingredients
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1 (9 ounce) package cheese tortellini
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1 teaspoon olive oil
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1 tablespoon butter
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6 cups napa cabbage, coarsely chopped
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4 green onions, sliced
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4 garlic cloves, minced
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1 teaspoon fennel seed
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1/4 teaspoon red pepper flakes
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1/2 cup creme fraiche
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salt and pepper
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grated parmesan cheese
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3 sweet Italian sausages
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1/8 cup diced pimento, drained
Instructions
- Cook the tortellini as per package directions, drain reserving 3 tablespoons cooking liquid.
- Place the sausages in boiling water and cook until firm, remove and cool until cool enough to handle. Thinly slice the sausage.
- Over medium heat, melt the butter and add olive oil, cook sausages through until nicely browned; stir in onions, minced garlic and cabbage.
- Saute for 5 minutes or until cabbage is crisp tender; stir in drained cooked tortellini, fennel seeds, red pepper flakes and pimentos. Season with salt and lots of freshly ground black pepper to taste.
- Lower the heat to low, add the crème fraiche and reserved pasta cooking liquid; cook just until warmed through.
- Serve with freshly grated Parmesan cheese and crusty Italian bread.