Ingredients
1 package (9 ounces) refrigerated cheese or spinach tortellini1 teaspoon olive oil1/4 teaspoon salt1/4 teaspoon white pepper1/8 teaspoon garlic powderDash ground nutmeg1/4 pound bulk Italian sausage1/2 cup chopped onion1/4 cup chopped green pepper1/4 cup chopped fresh mushrooms2 tablespoons all-purpose flour1-1/4 cups milk1-1/4 cups grated Parmesan cheese1/8 teaspoon Worcestershire sauce
Preparation
In a large saucepan, bring 2 qts. water to a boil. Add the tortellini, oil, salt, pepper, garlic powder and nutmeg. Cook according to package directions until pasta is tender.
Meanwhile, in a large skillet, cook the sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain.
Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain tortellini; add to the sausage mixture. Stir in Parmesan cheese and Worcestershire sauce.
