Post by bee on Jun 22, 2007 14:56:25 GMT -5
OMG DELISH TESSA ~ What a very filling meal.........WARNING, this makes a LOT and I'm not kidding. I followed the recipe but made a few changes: I used about one cup+ of heavy cream and a little of the pasta water, about 6oz of spinach and only 10oz of 3-cheese tortellini. This would be a perfect company meal. We had ours with garlic toast.
This is a signature dish at Hot Tomatoes restaurant in Hartford, Ct. It got so popular that patrons still order it – although it’s been taken from the menu. The restaurant serves 15-20 gallons of Tort Rose sauce per night! It is yummy… and served with a tossed salad and some garlic bread, it’s delicious.
Tort Rose
1-pound sweet sausage, loose, not in casing
1 large onion, diced small
2 TBS fresh chopped garlic
1/2 pound mushrooms, slices
1 qt. Heavy cream
4 oz. Tomato sauce
1 cup grated Asiago cheese
1 bag loose-leaf spinach
6 qt. Of water
2 pounds of tortellini
Sauté sausage in a large saucepan until meat is brown. Break sausage up as it cooks. Remove the meat from the pan. Reserve the liquid from sausage in pan. Add onions, garlic and mushrooms. Cook the liquid out, 8-10 min over medium neat. Add the sausage back into mixture. Add cream and stir in until it comes to a boil. Continue cooking over a med. Flame, stirring frequently to make sure nothing sticks. Reduce the sauce by 1/3. Add tomato sauce and stir. Add the Asiago cheese and spinach and bring sauce to a simmer. Stir until blended
In a separate pot, bring 6 quarts of water to a boil. Add 2 pounds of prepared tortellini and cook. Drain tortellini and put in a serving bowl. Pour sauce of tortellini. Mix it quickly to coat the pasta and serve.
This is a signature dish at Hot Tomatoes restaurant in Hartford, Ct. It got so popular that patrons still order it – although it’s been taken from the menu. The restaurant serves 15-20 gallons of Tort Rose sauce per night! It is yummy… and served with a tossed salad and some garlic bread, it’s delicious.
Tort Rose
1-pound sweet sausage, loose, not in casing
1 large onion, diced small
2 TBS fresh chopped garlic
1/2 pound mushrooms, slices
1 qt. Heavy cream
4 oz. Tomato sauce
1 cup grated Asiago cheese
1 bag loose-leaf spinach
6 qt. Of water
2 pounds of tortellini
Sauté sausage in a large saucepan until meat is brown. Break sausage up as it cooks. Remove the meat from the pan. Reserve the liquid from sausage in pan. Add onions, garlic and mushrooms. Cook the liquid out, 8-10 min over medium neat. Add the sausage back into mixture. Add cream and stir in until it comes to a boil. Continue cooking over a med. Flame, stirring frequently to make sure nothing sticks. Reduce the sauce by 1/3. Add tomato sauce and stir. Add the Asiago cheese and spinach and bring sauce to a simmer. Stir until blended
In a separate pot, bring 6 quarts of water to a boil. Add 2 pounds of prepared tortellini and cook. Drain tortellini and put in a serving bowl. Pour sauce of tortellini. Mix it quickly to coat the pasta and serve.
