Tortellini Campagnola

Tortellini in a creamy red pepper sauce, artichokes, mushrooms and Italian sausage. I was inspired by a restaurant I ate at and loved the recipe. The recipe is better with roasted peppers in the oven. The jarred ones tend to make the sauce thinner.

Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)

Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!