This pasta is so scrumptious. It’s really simple to assemble and I love the wiener. Frankfurter was a meat that I couldn’t generally get enough of and there’s loads of hotdog enhance in this supper.
To begin, you’ll cook the wiener. I like to utilize whelps and cut it. Certainly the best type of frankfurter for this pasta. Cook the rascals directly in your skillet on the stove. When cooked, expel from the container and cut. Leave those great juices and drippings behind in the dish and for making the sauce. You could deplete off a touch of the juices on the off chance that you needed, however don’t lose that flavor! All the flavor from cooking the frankfurter goes into the sauce and gives it the BEST taste! Love it!
The sauce is a genuinely basic alfredo sauce. A little spread, garlic and red pepper gives it some flavor, flour thickens it and afterward of course there’s the drain and cream. Once everything is consolidated and somewhat thickened, there’s two sorts of cheddar included – cream cheddar and parmesan. Delightful!
While making the sauce, the tortellini can be cooking and afterward added to the sauce when prepared. The last pasta is truly a healthy feast that is loaded with enhance! We truly are huge fans. I trust you appreciate it as much as we do!
Also try our recipe Creamy Sausage Pasta with Butternut Squash
This Wiener Tortellini Alfredo is unadulterated solace nourishment! Alfredo seasoned with wiener and combined with tortellini – it’s brimming with enhance and a most loved dinner of ours!
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1lb 3oz package brats (I used these)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup heavy whipping cream
- 2 ounces cream cheese, cubed
- 1/4 cup grated parmesan cheese
- salt and pepper, to taste
- In large pot of boiling water, cook the tortellini according to package instructions, then drain and set aside.
- In a large saucepan, cook the brats until cooked through. Remove from pan, slice and set aside.
- Leave the juices from cooking the sausage in the pan, then add the butter and allow it to melt.
- Add the garlic and red pepper flakes and cook, stirring regularly, for about 1 minute.
- Add the flour and whisk until lightly browned, about one minute.
- Gradually add the milk and heavy whipping cream, whisking constantly, until slightly thickened, about 2-3 minutes.
- Stir in the cheeses until melted. If you find the sauce is a little thick, you can always add a touch more milk.
- Stir in the sausage and pasta and add salt and pepper to taste. Serve immediately.
Read more our recipe : Low Carb Chicken Fajita Soup
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