| 1 tbl vegetable oil | | 4 x Italian-flavored soy sausage links thinly sliced | | on the diagonal | | 1 bn broccoli rabe trimmed | | 3 tbl soy margarine or butter | | 3 tbl all-purpose flour | | 1 cup low-fat milk or soy milk | | 2 cup shredded low-fat or regular cheddar cheese | | 1 tsp minced garlic | | 1 tsp dried oregano | | 12 tsp crushed red pepper (optional) | | Salt to taste | | Freshly-ground black pepper to taste | | 1 pkt fresh tri-colored tortellini - (10 oz) | | (or other gourmet-flavored tortellini) |
| | Heat oil in large skillet over medium, and saute sausage until brown, about 5 minutes. | | Meanwhile, steam broccoli rabe with the water on its leaves in covered saucepan just until wilted, remove from heat and drain thoroughly, squeezing out excess water by hand when cool enough to handle. Set aside and keep warm. | | To make roux , heat margarine over medium and, when melted, stir in flour . Add milk and cheese all at once, and whisk until cheese melts and sauce thickens. Stir in garlic , oregano , crushed red pepper , if using, and salt and pepper to taste. | | Bring large pot of lightly salted water to a boil, and add tortellini . Cook for about 4 minutes, or until tender, and drain. | | To serve, arrange 4 equal portions broccoli rabe on each plate. Top with tortellini, cheese sauce and sausage. | | This recipe yields 4 servings. | | Wine Suggestions: Since this dish has its roots in Italy, it's sensible to consider a good Italian wine, such as Travignoli Chianti Rufina. | | Comments: An adaptation of the popular mac-and-cheese" concept |
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