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Cheese Tortellini With Sausage Ragu

 
One serving costs about $1.56

$1.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:45%

Spoonacular Score: 45%

 

You can never have too many main course recipes, so give Cheese Tortellini With Sausage Ragu a try. One serving contains 608 calories, 27g of protein, and 27g of fat. For $1.56 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. Head to the store and pick up oregano, basil leaves, wine, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good. Try Cheese Tortellini with Sausage, Tomatoes and Spinach, Crock-Pot Sausage and Cheese Tortellini Soup, and 30-minute Cheese Tortellini with Sausage in a Creamy Broth for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
4
4  fresh basil leaves
fresh basil leaves
0.5 lb
0.5 lb italian ground sausage
italian ground sausage
0.25 cups
0.25 cups heavy cream
heavy cream
2 inches
2 inches fresh oregano
fresh oregano
some
some parmesan cheese
parmesan cheese
1 lb
1 lb pasta
pasta
0.5 cups
0.5 cups red wine
red wine
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
4  fresh basil leaves
4
fresh basil leaves
0.5 lb italian ground sausage
0.5 lb
italian ground sausage
0.25 cups heavy cream
0.25 cups
heavy cream
2 inches fresh oregano
2 inches
fresh oregano
some parmesan cheese
some
parmesan cheese
1 lb pasta
1 lb
pasta
0.5 cups red wine
0.5 cups
red wine

Equipment

wooden spoon
wooden spoon
sauce pan
sauce pan
pot
pot
wooden spoon
wooden spoon
sauce pan
sauce pan
pot
pot


Instructions

  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.
  2. To the cooked sausage, add the wine and oregano, cook until wine reduces to 1/4 cup.
  3. Add marinara sauce and salt and pepper to taste.
  4. Let sauce begin to come to a boil and turn down to a slow simmer.
  5. Cover and simmer for 30 minutes.
  6. After 30 minutes add cream, basil and parmesan cheese, and stir to incorporate.
  7. While sauce is nearing the last 10 minutes, bring a large pot of salted water to a boil.
  8. Add the tortellini and cook 7 - 9 minutes until tender, stirring occaisionally. Drain pasta and toss with sauce.
  9. Serve with extra grated parmesan if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.56
Ingredient
2 tablespoons extra virgin olive oil
4 fresh basil leaves
½ pounds italian ground sausage
¼ cups heavy cream
2 inches fresh oregano
some parmesan cheese
1 pound pasta
½ cups red wine
Price
$0.33
$0.06
$2.02
$0.32
$0.26
$3.79
$0.97
$1.57
$9.34

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
607 Calories
26g Protein
27g Total Fat
58g Carbs
10% Health Score
Limit These
Calories
607
30%

Fat
27g
42%

  Saturated Fat
11g
71%

Carbohydrates
58g
20%

  Sugar
2g
3%

Cholesterol
61mg
20%

Sodium
730mg
32%

Alcohol
2g
12%

Get Enough Of These
Protein
26g
53%

Selenium
54µg
78%

Phosphorus
414mg
41%

Calcium
396mg
40%

Manganese
0.77mg
39%

Zinc
2mg
19%

Vitamin B3
3mg
16%

Magnesium
64mg
16%

Vitamin B6
0.27mg
14%

Copper
0.26mg
13%

Vitamin B1
0.19mg
13%

Vitamin B2
0.21mg
13%

Vitamin B12
0.7µg
12%

Iron
2mg
12%

Fiber
2g
11%

Vitamin K
10µg
10%

Potassium
334mg
10%

Vitamin A
437IU
9%

Vitamin E
1mg
8%

Vitamin B5
0.76mg
8%

Vitamin D
0.71µg
5%

Folate
18µg
5%

covered percent of daily need

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