Andouille Sausage Tortellini Skillet

Imagine the rich aroma of spicy Andouille sausage sizzling in a skillet, mingling with plump cheese tortellini and a velvety cream sauce. This Andouille Sausage Tortellini Skillet is the perfect balance of Cajun heat and comforting pasta goodness that comes together in one simple pan. It’s a hearty, flavor-packed meal that transforms ordinary weeknights into something special without hours of kitchen labor. You’ll learn how to create this restaurant-worthy dish using straightforward techniques and readily available ingredients, all while keeping cleanup to a minimum.

Why You’ll Love This Recipe

This Andouille Sausage Tortellini Skillet is about to become your new favorite weeknight dinner hero for so many reasons. First, it’s a complete one-pan meal that comes together in under 30 minutes, perfect for those busy evenings when you want something delicious without the fuss.

The contrasting textures create an irresistible eating experience – the slight snap of the sausage against the tender pillows of cheese-filled tortellini, all coated in a silky tomato cream sauce that clings to every bite. The spicy kick from the andouille perfectly balances the rich, creamy elements of the dish.

What makes this skillet pasta truly special is how it transforms simple ingredients into something that tastes like it took hours to prepare. The sauce develops remarkable depth as the sausage releases its flavorful oils, infusing everything with a subtle smokiness that elevates the entire dish. Plus, it’s endlessly customizable to suit your family’s preferences while maintaining that core comfort food appeal.

Ingredients List for the Andouille Sausage Tortellini Skillet

These ingredients create the perfect balance of spice, creaminess, and texture. The andouille provides a distinctive Cajun flavor foundation while the cheese tortellini offers pillowy pockets of richness that complement the zesty tomato cream sauce.

• 1 tablespoon olive oil
• 12 ounces andouille sausage (sliced)
• 1 small onion (diced)
• 14.5 ounces canned petite diced tomatoes
• 8 ounces chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces refrigerated cheese tortellini
• 1/2 cup heavy cream
• 1/2 cup sharp cheddar cheese (shredded)

Pro Tips

For the absolute best Andouille Sausage Tortellini Skillet, focus on these critical techniques:

First, don’t rush the sausage browning step. Those extra few minutes developing a deep caramelization on the andouille creates flavor compounds that form the foundation of the entire dish. A proper sear on the sausage slices creates texture contrast and releases essential oils that will infuse the sauce.

Second, monitor your liquid levels carefully. The tortellini should absorb most of the broth during cooking, but different brands may vary. You want enough sauce to coat the pasta without drowning it. If your skillet seems too liquidy after the pasta is tender, simply simmer uncovered for a few extra minutes before adding the cream.

Finally, resist the temptation to skip the 5-minute resting period after adding the cheese. This brief pause allows the sauce to thicken properly and helps the flavors fully integrate. The residual heat will melt the cheese perfectly without overcooking it, resulting in the ideal silky texture that makes this one-pan wonder so craveable.

Instructions

Step 1: In a sauté pan over medium heat, add olive oil. When hot, add sliced andouille sausage and onions and cook until sausage is browned on both sides, about 5 minutes.

Step 2: Add diced tomatoes, chicken broth, garlic powder, salt, pepper, and tortellini. Stir to combine. Bring to a simmer, cover, and reduce heat to medium-low. Cook until pasta is al dente (check your pasta package’s cooking directions for exact times). Most of the liquid should be absorbed in this step. If excess liquid remains in the pan, drain all but 1/4 cup and return to the stovetop.

Step 3: Remove lid and add heavy cream. Stir and cook until warmed through, about a minute.

Step 4: Remove from heat. Add cheddar cheese, stir, and allow to rest for 5 minutes. Sauce will continue to thicken as it stands.

Variations

The beauty of this Andouille Sausage Tortellini Skillet is its adaptability. For a milder version that’s kid-friendly, substitute smoked kielbasa or chicken sausage for the andouille while keeping all other ingredients the same. You’ll maintain the one-skillet convenience with a gentler flavor profile.

For a vegetable-packed variation, add 1 cup of baby spinach and 1/2 cup of diced red bell pepper during the last minute of cooking. The spinach will wilt perfectly into the sauce, adding color, nutrition, and subtle earthiness without changing the cooking method.

Those seeking a dairy-free adaptation can replace the heavy cream with full-fat coconut milk and omit the cheddar cheese entirely. The result is a slightly different but equally delicious creamy sausage tortellini skillet with a subtle tropical note that pairs surprisingly well with the spicy andouille.

Storage and Serving

This Andouille Sausage Tortellini Skillet can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to revive the sauce, as the pasta will continue absorbing liquid as it sits. Warm gently over medium-low heat or microwave in 30-second intervals, stirring between each.

For serving, try pairing this robust skillet with a crisp side salad dressed simply with lemon and olive oil to cut through the richness. For a more substantial presentation, serve with garlic bread for sopping up every last drop of the luxurious sauce. This andouille pasta also makes an impressive casual entertaining dish – simply transfer to a large serving bowl, garnish with chopped fresh parsley, and offer grated Parmesan on the side for guests to customize their portions.

FAQs

Can I use a different type of pasta instead of tortellini?
Yes, you can substitute regular pasta shapes like penne or rotini, but you’ll need to adjust the liquid amounts and cooking times. Regular pasta typically requires more broth and a longer cooking time than fresh tortellini.

Is this recipe too spicy for kids?
Andouille sausage has a moderate heat level that some children might find intense. For a family-friendly version, use half andouille and half mild Italian sausage, or substitute completely with smoked kielbasa.

Can I make this skillet meal ahead of time?
This dish is best enjoyed fresh, as the tortellini continues absorbing sauce during storage. If needed, prepare through Step 2, refrigerate, then complete with the cream and cheese just before serving.

What can I substitute for heavy cream?
For a lighter version, half-and-half works well. For a dairy-free option, full-fat coconut milk provides similar richness, though it will add a subtle coconut flavor.

Can I freeze leftovers of this Andouille Sausage Tortellini Skillet?
Freezing isn’t recommended as the texture of the tortellini and cream sauce will deteriorate when thawed. This sausage tortellini recipe is best enjoyed fresh or refrigerated for up to three days.

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