Creamy Tomato Tortellini with Sausage
This cozy, easy recipe brings together tender pockets of pasta, creamy tomato sauce, flavorful Italian sausage, and ribbons of dark leafy greens—all in a one-pan wonder.
Ingredients
- 8 ounces crumbed Italian sausage see note
- 2-3 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 (15 ounce) can tomato sauce
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream or half and half
- kosher salt and black pepper
- 18-20 ounces refrigerated tortellini any kind
- 3 cups fresh baby spinach
- Parmesan cheese for serving
Instructions
- Set a large skillet over medium-high heat. Add the sausage and start to break apart into small crumbles as it sizzles. Cook for 4-5 minutes, until the sausage is well-browned. If there is a lot of rendered fat, dab or drain some of it off.8 ounces crumbed Italian sausage
- Add minced garlic and tomato paste to the sausage. Stir well and cook for 30-60 seconds, just until fragrant.2-3 cloves garlic, 2 Tablespoons tomato paste
- Add tomato sauce and broth. Stir well until the tomato paste is dissolved. The sauce mixture should be mostly smooth around the sausage crumbles.1 (15 ounce) can tomato sauce, 1/2 cup low-sodium chicken broth
- Stir in the cream or half and half, then sample and season with salt and pepper to taste. (It may not need much or any; it depends mainly on how generously-seasoned your sausage is.)1/2 cup heavy cream, kosher salt and black pepper
- Stir in the uncooked tortellini. Reduce heat to medium-low, cover the pan, and cook for 5 minutes. Uncover the pan and test a tortellini from the middle; if it is not tender, re-cover and cook another minute or two.18-20 ounces refrigerated tortellini
- When the tortellini is cooked through, remove the lid and stir in the spinach. Let it wilt for 1-2 minutes, then top with Parmesan and serve.3 cups fresh baby spinach, Parmesan cheese
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Notes
- Cookware: Need a good skillet with a lid? I use this cast iron one multiple times per week.
- Sausage: It’s easiest to start this recipe with ground Italian sausage, which will be sold in a package much like ground beef or ground chicken. If you’re starting with sausage links, be sure they are fresh (not pre-cooked). Slice open the thin casing, peel it back, and then scrape the inside out into the skillet to brown as directed.
- Tortellini: Choose any filling you like, just be sure it's the refrigerated kind — as opposed to the shelf-stable kind sold with dried pasta — so that it cooks in the correct amount of time.
- Tomatoes: You can successfully make this recipe with diced tomatoes instead of tomato sauce; the resulting sauce will be less smooth, and be sure to include all of the liquid from the can in your skillet. Don't drain it off.
- Cream vs. Half and Half: Substitute half and half if you prefer and don't mind a thinner sauce. Either way, try to keep the pot at a moderate bubble after adding the cream; super rapid boiling introduces the risk of the sauce separating.