Beer-cheese kielbasa with tortellini


Betty Crocker The Big Book of Pasta (Betty Crocker Big Book)

  • Yield: 4 Servings
  • Preparation Time: 30 Minutes
  • Total Time: 30 Minutes


  • 1 package (9 oz) refrigerated three cheese–filled tortellini
  • ¾ cup water
  • 0.33 cup all-purpose flour
  • 1 cup light beer (from 12-oz bottle)
  • 0.33 cup sliced green onions with tops
  • 3 tablespoons chili sauce
  • 2 teaspoons dry mustard
  • ½ teaspoon salt
  • 1 package (14 oz) cooked kielbasa or other smoked sausage, cut diagonally into 1-inch-thick slices
  • 1½ cups shredded Cheddar cheese
  • 2 tablespoons diced roasted red bell peppers (from a jar)
How to Make It
  1. Fill 12-inch nonstick skillet half full with water (about 6 cups). Heat to boiling. Add tortellini; cook uncovered for minimum time as directed on package, stirring occasionally. Drain.
  2. In 1-cup measuring cup, stir ¾ cup water and the flour with whisk until smooth; pour into same skillet. Stir in beer, green onions, chili sauce, mustard and salt. Heat to boiling. Reduce heat; simmer uncovered 1 minute, stirring constantly, until thickened.
  3. Gently fold in tortellini and kielbasa. Cover; cook over medium-low heat about 5 minutes or until kielbasa is hot.
  4. Fold in cheese, ½ cup at a time, until melted. Remove from heat; garnish with roasted peppers.

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