Cheaters Sausage Tortellini Bolognese

Cheaters Sausage Tortellini Bolognese

Prep Time: 15 Min
Cook Time: 1 Hour

Yields: 4 Servings

What You Need

• 1 Tbsp. Pepperoncini In Chili Oil
• 3 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 1 Bell Pepper (not green), diced
• 4 x Beyond Meat Hot Italian Sausages
• 1 C White Wine ( I used a local Ontario Pinot)
• 2 C Prepared Vodka Sauce
• 1 1/2 C Plant-Based Chik'n Broth
• Small Handful Fresh Basil, torn / chiffonade
• 400g Frozen Cheese Tortellini
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Basil, Grana Padano

Directions

• Get a medium sized pot full of cold, generously salted water on your burner and bring it to a low boil. Keep covered.
• Begin heating your EVOO, pepperoncini, and garlic, in a large skillet set to about medium. Once heated, let everything sizzle together for about 30 seconds before adding the onion, celery, carrot, bell pepper, and a generous hit of both salt & pepper. Stir and cook those veggies for about 10 minutes. If you notice any browning, reduce your temp a touch.
• Move the veggies to the outside of the skillet. Do your best to peel the casings off of the sausages. It can be a pain in the arse, so if you're struggling, just do your best. The casing cooks away, I just try and remove it! Crumble the sausages in to the center of the skillet and break it down in to smaller crumbles as it browns. After about 5 minutes, stir everything together and season with salt. ​

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• Pour in your wine and let that wine simmer off for a few minutes until mostly reduced. Now, pour in your prepared sauce & chik'n broth. Stir to combine and wait for your sauce to come to a bit of a boil. Once boiled, season with a good pinch of salt and stir in your fresh basil. Reduce to a simmer and cook for 30 minutes with a tilted lid. At this point, remove the lid and continue to simmer. Increase your pasta water to a good boil and once boiled, add your tortellini and cook according to package directions. 
• Your sauce will likely start to look super thick, use a small ladle of pasta water to keep it simmering. You may need to do this one or two times until your tortellini is finished. Once your pasta is cooked perfectly, strain it directly in to your skillet of meaty sauce. Add an additional ladle of pasta water and start tossing over the heat until your tortellini is sauced to perfection and sauce is clinging nicely. Taste and adjust your salt if needed.
• Serve your portions with fresh basil and a generous amount of finely grated grana padano. ENJOY!
• Any leftover tortellini can be packed away in an airtight container in the fridge for 4 - 5 days.

HAPPY VEG