Caprese Tortellini (A Simple Summer Dinner)
Ok, so this Caprese Tortellini could be a simple dinner for just about any time of year, but it feels particularly fitting for summer alfresco dining. It also is just barely a recipe. Adjust the ratios as you see fit. Definitely enjoy it outside if you can!
Caprese Tortellini
Ingredients
- 1 package of Tortellini
- 1 lb Italian Sausage links*
- Half a pint of Cherry Tomatoes
- Container of Marinated Mozzarella Balls
- Balsamic Glaze, for drizzling
- Fresh Basil, thinly sliced, for serving*
Directions
- Fill a large stock pot with water and bring to a boil. Cut the Italian Sausage into bite-sized chunks and cook in a skillet with a drizzle of oil until browned and cooked through. Meanwhile, cut cherry tomatoes in half and set aside in a bowl. If using, cut fresh basil and set aside as well.
- As the sausage is nearly done, cook the tortellini according to package directions. Drain the tortellini and either put it back into your large pot or put it into a large bowl. Drain off the grease from the sausage and add to the bowl with the tortellini.
- Add in the cherry tomatoes and marinated mozzarella balls, with the marinade. This serves as the ‘sauce’ and brings through the flavors from the marinating oil. Gently stir everything together and serve on plates or bowls. Top with fresh basil and drizzle with the balsamic glaze. Enjoy!
Notes
- If you have a smaller package of tortellini, I would consider only using 3 of the links to keep the ratio of pasta to meat more balanced.
- If you don’t have fresh basil, don’t worry! I liked it without any fresh basil added.
- I will say, I did not care for this as leftovers. It did not reheat well, and I personally didn’t enjoy it cold. So keep that in mind as you decide how much to make.
Recipe adapted from Lately with Alexa.
