I have been in such a kitchen rut for the last couple of months.
Between endless trips out of town (and another one coming up next week!) and Bart’s busy schedule (which means. . .why would I cook dinner?), I basically just want to eat Pop-Tarts for dinner and call it a day.
I managed to pull myself together enough to make this twice in the last couple of weeks, though (my strategy for ensuring we have dinner is to invite people over. I’m way too embarrassed to feed Pop-Tarts to guests for dinner), and it was a hit with everyone.
Plus, it takes all of 25 minutes to make, so obviously I’m a huge fan.
Creamy Sausage and Spinach Tortellini
- 1 Tablespoon olive oil
- 1/2 lb smoked sausage sliced into 1/2" rounds
- 2 cloves garlic minced
- 2 14- oz cans fire-roasted diced tomatoes
- 1/2 cup half-and-half
- 10 oz tortellini
- 2-3 cups baby spinach roughly chopped
- Salt and Pepper
In a large skillet over medium heat, warm the olive oil, then add the sausage and cook until browned on both sides. Add the garlic and cook about 30 seconds.
Add the tomatoes (if you want, you can blend one can in the blender until smooth - I just left both of mine as is because I was in a hurry) and half-and-half, stir and bring to a simmer. Add the tortellini, and cover, letting it cook for about 10 minutes, until your tortellini is tender. Salt and pepper to taste, then stir in the chopped spinach.