Tortellone Borbellini

Cheese tortellini and Italian sausage baked together in a creamy tomato sauce

At least once a month, I’ll crave the tortellone borbellini from Pasta Jay’s in Boulder, CO. So after years (has it really been that long since I graduated college?) of dreaming about it, I finally tried to make it at home. The concept is fairly simple: cheese tortellini with sautéed spinach and sausage baked in a tomato-cream sauce, but Pasta Jay’s execution is unmatched. I took some shortcuts - frozen cheese tortellini, store-bought marinara sauce - that I’m sure they’d frown upon but made the dish come together quickly. It's the kind of meal that is good for feeding an army of people, tastes even better the next day, and will satisfy all your cravings for comfort foo. Now if only I could re-create their salad with garlic dressing…

Related Recipes:
- Baked Penne with Sausage & Broccoli Rabe
- Spinach & Ricotta Stuffed Shells
- Short Rib & Spinach Lasagna

Tortellini with Sausage & Spinach:

• Bring a large pot of water to a boil. Add salt and cook two packages of cheese tortellini according to package instructions.
• Meanwhile, heat a large non-stick pan over medium-high heat and add ¾ lb. hot Italian sausages, casings removed.
• Break up sausage in small pieces using a spatula and cook for 5-7 minutes, until sausage is browned.
• Drain excess fat from the pan and add 2 c. fresh baby spinach. Cook for 1-2 minutes, until spinach wilts.
• Add 2 c. tomato sauce and 1 tbsp. cream  to the pan and let simmer for 5-10 minutes.
• Drain tortellini, pour into a shallow baking dish and top with sauce. Sprinkle the top with 1 handful grated mozzarella cheese.
• Place dish in the broiler for 3-4 minutes, until cheese is bubbling.
• Divide into pasta bowls. Serve.

Serves 4

Steamed Mussels

Whenever I see steamed mussels on a menu, I always have to order them (I crave the ones from The Med in Boulder,CO). Really, few things are better than seafood cooked in white wine and garlic - try out my recipe for seafood pasta if you need to be convinced. Even better, mussels are very reasonably priced compared to other shellfish. This dish is super easy to make, just make sure to rinse and clean the mussels thoroughly to get rid of any leftover sand.

Steamed Mussels:

• Soak 1 lb. mussels in a large bowl of cold water.
• Meanwhile, heat one tsp. olive oil and one tbsp. butter in a large pot.
• Add 1/4 c. chopped shallots, 4 cloves minced garlic, three sprigs of thyme, salt, and pepper. Cook for 2-3 minutes, making sure garlic doesn't burn.
• Add 2 c. white wine and 1 tbsp. lemon juice. Cook for another 3 minutes.
• Add mussels and close the pot with a lid. Let cook for another 5-7 minutes, or until mussels open. Discard any mussels that don't open.
• Remove mussels from the pot, but leave sauce. Stir in another 2 tbsp. cold butter and check for seasoning.
• Pour sauce over mussels and serve with grilled bread.

Serves two

 

Chicken Piccata

I’m a few episodes away from finishing the entire series of The Sopranos on DVD, and it’s making me seriously crave Italian food.  I’m making some pasta later this week, but decided on chicken piccata last night. I’ve made it for guests a few times before and always got glowing reviews. The lemon sauce balances perfectly with the lightly-breaded chicken cutlets, and there should be enough left over to sop up with a crusty baguette. It would be equally perfect on a summer night with a side salad.

Chicken Piccata:

• Place 2 boneless, skinless chicken breasts between plastic wrap and pound* until ¼ inch thick.
• Coat chicken with a mixture of flour, salt, and pepper, shaking off any excess.
• Then coat chicken with 2 lightly beaten eggs, and then coat chicken with seasoned Panko breadcrumbs and Italian parsley.
• Meanwhile, heat 1 tbsp. olive oil in a large non-stick pan.
• Add chicken and cook for 3-5 minutes on each side, or until chicken is browned and cooked through.
• Remove chicken from the pan and wipe it clean.
• Add 1/3 c. lemon juice,1 tbsp. butter, 1/2 c. white wine, 1 tbsp. chopped parsley, salt, and pepper.
• Let sauce reduce for for 3 minutes and turn off heat. Whisk in 2 tbsp. cold butter.
• Divide sauce on top of each chicken cutlet and top with extra chopped parsley.

Serves two
*If you don't have a meat mallet, use a rolling pin or empty wine bottle.