INGREDIENTS
- 1 package Taste Republic Gluten-Free Four Cheese Tortelloni
- 1 package chicken sausage (4 links)
- 4 ounces mascarpone cheese
- 2 pounds tomatoes, diced
- 1 bunch kale, chopped into bite-sized pieces
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 1 bunch fresh basil, divided
- Olive oil, as needed
- 1/2 lemon
- Salt and pepper, to taste
DIRECTIONS
- Heat a small amount of olive oil in a large skillet. Add shallot, garlic, and a pinch of salt. Cook for about 3 minutes, or until softened.
- Add tomatoes and their juices, salt, pepper, and half of the chopped basil. Bring to a boil, then reduce to a simmer and cook for 30–45 minutes, stirring occasionally, until the sauce has reduced.
- Meanwhile, heat a small amount of olive oil in a cast iron skillet over medium-low heat. Add breadcrumbs, salt, pepper, and lemon zest. Toast, stirring frequently, until golden brown.
- Remove the breadcrumbs from the skillet and let cool. Once cooled, stir in Parmesan cheese.
- In the same skillet, cook the chicken sausage until browned. Remove from the skillet and set aside.
- Cook Four Cheese Tortelloni according to package instructions. Reserve some pasta water before draining.
- Once the tomato sauce has thickened, add kale and cook for about 3 minutes, or until wilted.
- Add mascarpone and stir until melted and the sauce is creamy. Remove from heat.
- Add the cooked Tortelloni to the sauce and gently toss until evenly coated. Add reserved pasta water as needed to thin the sauce.
- Top with the remaining basil, toasted Parmesan breadcrumbs, and a squeeze of lemon. Serve with the browned chicken sausage and enjoy!
Recipe via @jess.wooody
