5-oz. Joseph's Wild Mushroom Tortelloni
2-med. Links Sweet Italian Sausage, grilled medium rare and slices (Approx. 4-oz.)
¼-cup Sliced Domestic Mushrooms
1-tbs. Joseph's Sun-Dried Tomato Pesto Sauce
½-tbs. Sliced Plumped Sun-Dried Tomatoes
1-oz. Chicken Stock
1-tbs. Parmigiano Cheese
1-tbs. Olive Oil
5-ea. Julienne Strips Yellow and Red Peppers
3-med. Leaves of Thinly Sliced Fresh Basil
2-oz. Heavy Cream
1-tbs. Chopped Garlic
1-tbs. Sweet Butter
Salt and Pepper

1. Cook Tortelloni in boiling water for approximately 5-6 minutes.
2. While Pasta is cooking, start sauce in a medium sauté pan by adding olive oil until hot, then add mushrooms, garlic, peppers, sliced sausage, sun-dried tomatoes and cook quickly for 2-3 minutes.
3. Add cream, chicken stock, pesto sauce and reduce to a sauce consistency.
4. Finish sauce with butter and season with salt, pepper and add sliced basil.
5. Add Tortelloni to sauce with parmigiano cheese and toss together and serve.