1.2teaspoonred pepper flakesyou can omit if you’re using spicy sausage
1tablespoonolive oil
1tablespoonflour
¼cupwhite wine
½cupchicken broth
2cupshalf and half
1can fire roasted diced tomatoes
1cupfreshly grated parmesan cheese
2cupsmozzarella
fresh basil
Instructions
Remove sausage from casings and saute in a pan with salt, pepper and chili flake. Continue cooking until brown.
Bring a pot of water to a boil. Gently add the tortellini to the pan and boil for 2 minutes and then drain.
Remove sausage from the pan and add oil and minced garlic. Saute for 1-2 minutes until the garlic is really fragrant. Add flour and whisk in white wine and chicken broth. Whisk until the mixture is thick and free of clumps of flour.
Slowly pour in half and half. Stir until mixture starts to thicken and remove from heat.
Stir in parmesan until melted. Add the sausage into the alfredo sauce and add the can of tomatoes.
Butter a 9x13 baking dish and pour the tortellini in the bottom of the pan. Pour the alfredo and sausage mixture over the top and cover with mozzarella cheese.
Bake covered at 425 for 20 minutes, then remove foil and broil until cheese starts to brown.