ITALIAN SAUSAGE TORTELLINI

INGREDIENTS:

1 tablèspoon olivè oil
2 cups dicèd onions
1 lb mild Italian sausagè
2-3 clovès garlic, mincèd
3/4 cup chickèn broth
1 (14.5 ouncè) can pètitè dicèd tomatoès
1/2 cup règular or hèavy crèam
9 ouncès tortèllini (frèsh or frozèn)
salt and pèppèr to tastè
2 cups frèsh baby spinach, loosèly

packèd

ITALIAN SAUSAGE TORTELLINI

DIRECTIONS:

Hèat olivè oil in a 12-inch skillèt ovèr mèdium hèat. Whèn thè oil is vèry hot, add thè onions. Squèèzè thè sausagè from thè ènd of thè link to rèmovè it from its casing and add dirèctly into thè pan. Usè a spatula to brèak up thè sausagè into bitè-sizèd piècès. Incrèasè hèat to mèdium-high and cook, stirring occasionally, until thè sausagè is brownèd. Rèducè hèat to low, thèn add thè garlic and stir until fragrant, about 30 sèconds.
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