Bertucci’s Tortellini

  • 3 uncooked sweet Italian sausages, cut into bite-sized pieces
  • 1 8-ounce package white mushrooms or cremini mushrooms, sliced
  • olive oil
  • 2 cloves fresh garlic
  • 1 28-ounce can whole tomatoes + ½ cup of the juice in the can
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons sugar
  • ¼ cup cream
  • 2 9-ounce packages fresh cheese tortellini
  • fresh shredded parmesan cheese
  • couple tablespoons fresh basil or ½ teaspoon dried basil (fresh is better)
  1. Heat a few swigs of olive oil in a large skillet over medium heat. Add sausage and mushrooms and cook until both ingredients are cooked through.
  2. Add garlic to the pan and stir to distribute.
  3. Using your hands, break up the whole tomatoes into bite-sized pieces straight into the skillet, sort of mushing it all up. Add the ½ cup reserved juice, salt, pepper, sugar, basil (if using dried) and stir well. Let simmer for about 5 minutes.
  4. Cook tortellini according to package directions and drain.
  5. Add cream and basil (if using fresh) to tomato sauce-mushroom-sausage mixture. Stir to combine completely.
  6. Pour sauce over tortellini, sprinkle with parmesan cheese and eat!

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