Tortellini with Balsamic Browned Butter and Prosciutto Wrapped Chicken Sausage

Preheat oven to 400°F or you could so grill these—that would be even better. Wrap the sausages with prosciutto (keep in mind you don’t have to use the whole package; just enough to wrap them with) and place on a cookie sheet lined with foil. Broil for about 5 minutes on each side, but watch them carefully because all ovens cook differently and you don’t want the prosciutto to burn. That’s the time it took mine to get slightly browned and a little crispy.

While those are cooking, make the tortellini according to package directions and drain. Pour the pasta into a large serving bowl and cover.

When the sausages are done, remove from the oven and slice into 1/2″ discs. Cover with aluminum foil and set aside.

In a medium-sized sauce pan over medium heat, cook the butter, stirring, until the foam subsides and the butter begins to turn golden in color, about 3-4 minutes. Remove from heat and let rest for 1 minute. Stir in balsamic vinegar, 1/2 cup Parmesan cheese, salt and pepper.

Add the sauce to the pasta and toss; top with sausage and sprinkle with the remaining Parmesan.