Tortellini with Balsamic Browned Butter and Prosciutto Wrapped Chicken Sausage…AND Friday Linky Party

If there’s anything that makes my family happy in the form of food, it’s definitely pasta. Probably the most popular throw-together meal in this house is spaghetti with butter and garlic.

That really doesn’t do it for me, however. I need something a little more…..exciting. Am I high-maintenance?

Why, no!

I do let them have their butter/garlic spaghetti whenever they want it and I end up eating something fun and simple like Fritos dipped in cottage cheese. Don’t say yuk because you probably haven’t tried it. Which you should, by the way.

This recipe is adapted from Giada De Laurentiis, but with some additions. I loved the idea of the ingredients, but felt it lacked a little as far as being a main dish, and I used tortellini in place of her ravioli. I made the sauce pretty much the same, omitting the nuts, and I added Italian flavored chicken sausage but wrapped them in prosciutto before cooking them. The result was definitely what I was hoping for.

Tortellini with Balsamic Browned Butter and Prosciutto Wrapped Chicken Sausage

Adapted from Giada De Laurentiis

18 oz. fresh cheese tortellini

6 tbsp. unsalted butter

2 tbsp. balsamic vinegar

1/2 tsp salt

1/4 tsp black pepper

1 cup freshly grated Parmesan

3 oz. package Prosciutto

12 oz. package Italian flavored chicken sausage

Preheat oven to 400Ā° – or you could so grill these – that would be even better. Wrap the sausages with prosciutto (keep in mind you don’t have to use the whole package; just enough to wrap them with) and place on a cookie sheet lined with foil. Broil for about 5 minutes on each side, but watch them carefully because all ovens cook differently and you don’t want the prosciutto to burn. That’s the time it took mine to get slightly browned and a little crispy.

While those are cooking, make the tortellini according to package directions and drain. Pour the pasta into a large serving bowl and cover.

When the sausages are done, remove from oven and slice into 1/2″ discs. Cover with aluminum foil and set aside.

In a medium-sized sauce pan over medium heat, cook the butter, stirring, until the foamĀ subsides and the butter begins to turn golden in color, about 3-4 minutes. Remove from heat and let rest for 1 minute. Stir in balsamic vinegar, 1/2 cup Parmesan cheese, salt and pepper.

Add the sauce to the pasta and toss; top with sausage and sprinkle with the remaining Parmesan.

Also, I’m starting something new on Dixie Chik Cooks….we’re gonna do Linky parties on Fridays! Do you have a favorite pasta dish? A favorite family dish? Link it up!

Have a great weekend!

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5 Comments:

  1. That looks double plus good! I’m all about that chicken sausage. And I’m swooning a little at the realization that you went crazy and wrapped it in prosciutto. WANT!
    Parsley Sage recently posted..Pepper Jelly Glazed Caribbean Red Snapper

  2. avatar
    brenda s 'okie in colorado'

    I can’t believe you eat fritos and cottage cheese. I used to live on it back in the day (32 years ago). Perfect lunch for a young newly employeed working girl. Brings back memories of barely being able to afford a lunch and no dinner. Now I want fritos and cottage cheese again.

  3. I am not a fan of Italian Sausage but I have never tried the chicken version and this looks REALLY good. Making my stomach growl.

    Thank you so much for linking up at Foodie Friday. Please be sure to link back.

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