Cheaters Sausage Tortellini Bolognese (Edit recipe)

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So you want a Bolognese, but don't want to wait hours for it to simmer to perfection? I've got just the little hack that will save you half the cook time, but still deliver on that delicious flavour.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

16

Serves: 4

Ingredients

1 Tbsp Peperoncini Peppers, in chili oil
3 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
2 whole Celery, diced
1 whole Carrots, peeled & diced
1 whole Bell Pepper, not green, diced
4 whole Plant-Based Hot Italian Sausage - Beyond Meat
1 cup White Wine, I used a local Ontario Pinot Grigio
2 cups Vodka Sauce, Store-Bought
1.5 cups Plant Based Chickenless Broth - President's Choice
5 pieces Basil, Fresh, small handful, torn / chiffonade + garnish
400 grams Tortellini, Frozen cheese flavoured
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Grana Padano Cheese, Finely shredded for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.

Notes

I happened to have an emergency jar of Vodka sauce. You could always use Marinara or another flavour of jarred sauce that you prefer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	483
Fat:	30 g
Carbohydrates:	43 g
Protein:	18 g
Cholesterol:	58 g
Sodium:	1223 mg
Fiber:	4 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.