Tort Rose

Tort Rose
This is a signature dish at Hot Tomatoes restaurant in Hartford, Ct.

1 lb sweet sausage, loose, not in casing
1 large onion, diced small
2 tablespoons chopped garlic
1/2 lb mushrooms, sliced
1 quart heavy cream
4 ounces tomato sauce
1 cup grated asiago cheese
1 (10 ounce) bag spinach
6 quarts water
2 lbs tortellini

  1. Sauté sausage in a large saucepan until meat is brown. Break sausage up as it cooks. Remove the meat from the pan. Reserve the liquid from sausage in pan.
  2. Add onions, garlic and mushrooms. Cook the liquid out, 8-10 min over medium neat. Add the sausage back into mixture.
  3. Add cream and stir in until it comes to a boil. Continue cooking over a med. Flame, stirring frequently to make sure nothing sticks. Reduce the sauce by 1/3.
  4. Add tomato sauce and stir.
  5. Add the Asiago cheese and spinach and bring sauce to a simmer. Stir until blended.
  6. In a separate pot, bring 6 quarts of water to a boil. Add 2 pounds of prepared tortellini and cook. Drain tortellini and put in a serving bowl. Pour sauce of tortellini. Mix it quickly to coat the pasta and serve.