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Tortellini and Sausage in Gorgonzola Cream Sauce

 Tortellini and Sausage in Gorgonzola Cream Sauce
Brought to you by Johnsonville® Sausage
4-6 ServingsPrep: 15 min. Cook: 25 min.


  • 1 package (13.5 ounces) Johnsonville® Three Cheese Italian Style Smoked Sausage, 1 link, thinly sliced (the second sealed sausage can be refrigerated for later)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 package (8 ounces) Baby Bella or white mushrooms, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup white wine, (Pinot Grigio or Chardonnay)
  • 1 jar Classico Alfredo Sauce or Classico Alfredo Lite
  • 1 cup freshly grated fontina cheese
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/3 cup shredded mozzarella cheese
  • 2 packages cheese tortellini (or other variety)
  • 1/4 cup chopped italian parsley


  • Boil water in a large pot to boil the tortellini according to package
  • directions.
  • Heat olive oil in a large skillet over medium heat, add onion. Sauté
  • the onion for 5 minutes, stirring occasionally until softened. Add
  • sliced mushrooms, crushed red pepper and cayenne pepper and continue

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Tortellini and Sausage in Gorgonzola Cream Sauce (continued)

Directions (continued)

  • cooking for 5 minutes, add the sausage and sauté mixing all together
  • allowing the ingredients to caramelize and brown on the edges, about
  • 5 more minutes.
  • Add wine, bring to a low simmer for about 2 minutes, stirring and
  • gently scraping the bottom of the pan with a wooden spoon. Pour in
  • the Alfredo sauce, stir together.
  • As it starts to bubble add the cheeses, stir to blend until melted.
  • Add the hot cooked tortellini and fold over gently to coat the
  • pasta. Sprinkle with chopped parsley and serve immediately. Yield:
  • Serves 4-6.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.