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Ingredients

12 ounces sweet Italian sausage links 1 cup water 1 tablespoon olive oil 1 cup chopped onion 2 cloves garlic, minced 1 (28 ounce) can crushed tomatoes ¼ cup tomato paste ¼ cup dry red wine 1 teaspoon dried oregano ¼ teaspoon crushed red pepper 2 tablespoons chopped fresh parsley 1 green bell pepper, diced 1 (16 ounce) package fresh tortellini

Nutrition Info

462.5 calories carbohydrate: 52.1 g cholesterol: 54.6 mg fat: 19.8 g fiber: 5.8 g protein: 20.9 g saturatedFat: 7.3 g servingSize: - sodium: 1007.9 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Combine sausage links and water in a large skillet and bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain off water and cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes more. Remove from skillet, allow to cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
Place skillet over medium heat and add olive oil. Add onion to hot oil and cook until tender but not brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper. Add cooked sausage and bell pepper to the skillet. Bring to a boil, about 5 minutes. Reduce heat and cover. Simmer to desired thickness, about 20 minutes.
Meanwhile, bring 4 quarts of water to a boil in a saucepan, about 5 minutes. Add tortellini, reduce heat slightly and boil until pasta is tender but still firm to the bite, 5 to 10 minutes. Drain and return pasta to the warm saucepan. Stir parsley into the sausage mixture, pour over pasta, and serve immediately.

6 servings

Just like the title says.