3pork sausagesgood quality, mince squeezed from casings (you can also use chicken or beef)
1cupcherry tomatoeswhole
400gcanned diced tomatoes
3/4cupchicken stock
325gfresh tortelliniI used spinach & ricotta
2cupsbaby spinach
3/4cupparmesan cheesegrated
handfulbasil leaves
sea salt & cracked black pepper
Instructions
Place a large frying pan or saucepan over medium heat. Add the olive oil and heat for 30 seconds. Add the shallot and cook, stirring, for 2 minutes (don’t let it burn). Then add the garlic and cook, stirring, for 2 minutes. Add the sausage mince and use a wooden spoon to break it all up. Cook for about 5 minutes.
Add the whole cherry tomatoes and cook for 2–3 minutes until softened. Using a fork, squish the tomatoes so they release their juices. Add the canned tomatoes and chicken stock and stir through. Bring to the boil, then turn down the heat until it’s just bubbling. Cook for 10–15 minutes until it thickens slightly.
1 cup cherry tomatoes, 400 g canned diced tomatoes, 3/4 cup chicken stock
Add the tortellini to the sauce and mix through, pushing the tortellini down so it’s mostly submerged in the sauce. Cover with the lid and cook for about 5 minutes. Remove the lid, add the spinach and stir through. Then add the parmesan and basil and stir through. Season well and serve.
325 g fresh tortellini, 2 cups baby spinach, 3/4 cup parmesan cheese, handful basil leaves
