Sausage and peppers has the potential for being a real fusion dish. Sure, I think of it as an Italian meal, but roasted peppers are also prevalent in Greek cuisine. By combining the two, you get a very nice pasta dish. It’s nothing authentic, but it has great flavor and is a very easy, crowd-pleasing weeknight meal.
Most of the ingredients in this dish are pan sautéed. I took some real help from the store here with Trader Joe’s frozen roasted peppers. If you don’t have that, you’ll want to start by softening up sliced peppers in some oil because they’ll take the longest. Otherwise, start with sliced button mushrooms and cook until nice and soft. Next add crumbled sausage – I like hot Italian sausage – and some oregano. Oregano is one of those things that crosses both Italian and Greek cuisines so it’s good in this mashup. If you are, in fact, using frozen roasted red peppers, add them now. While the meat browns, boil spinach tortellini according to the package. If you want, you can add a smidge of half and half to thicken the meat/veggies to a sauce of sorts, but this isn’t necessary – I don’t think I even bothered. Toss the tortellini with the sausage/veggie mixture and crumbled feta.