Italian Sausage and Tortellini Panang Curry

Italian Sausage and Tortellini Panang Curry
(Serves 12)

Ingredients:

• 1 lb hot Italian sausage
• 1 onion, sliced thin
• 1 red bell pepper, sliced thin
• 2 tbsp oil (peanut if you have it)
• 1 4oz can of panang curry paste
• 24oz coconut milk
• ½ cup cauliflower, chopped into small florets
• 1 batch of green onions, chopped
• ½ bag of baby spinach
• 1 12oz package of cheese tortellini

Directions:

• Brown and break up Italian sausage in dutch oven, cook until very browned. Scoop out and set aside.
• In grease, add onion and bell pepper, stir and soften briefly. Scoop out and add to sausage.
• Add oil to pot if necessary, then curry paste when hot. Stir quickly, letting it cook but not burn.
• Add in coconut milk and mix well. Bring to a simmer.
• Dump in sausage, onion, pepper, cauliflower and mix well. Bring to a boil and then reduce toa
• Add in baby spinach and green onions on top. Cover and let simmer for about 30 minutes.
• Open and mix well. Add tortellini.
• Cover and continue to let simmer for about 30 minutes.
• Mix well again and serve.