Description
Dinner dreams do come true! This creamy tortellini skillet with garlicky sauce and juicy sausage comes together in one pan and under 30 minutes.
Ingredients
Scale
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 1 lb (450g) Italian sausage, casings removed
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 medium onion, finely diced
- 1 cup (240ml) chicken broth
- 1½ cups (360ml) heavy cream
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 6 oz (170g) fresh spinach
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage and cook until browned and no longer pink, about 5-7 minutes, breaking into bite-sized pieces.
- Add remaining tablespoon of olive oil, diced onion, and sauté until softened, about 3-4 minutes. Add minced garlic and red pepper flakes (if using) and cook for 30-60 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let reduce by half, about 3-4 minutes.
- Reduce heat to medium-low and add heavy cream. Simmer gently for 2-3 minutes until slightly thickened. Remove from heat and stir in Parmesan cheese until melted and smooth.
- Return to low heat and add spinach in batches, stirring until wilted. Add drained tortellini to the skillet and gently fold everything together. If sauce is too thick, add a splash of reserved pasta water.
- Season with salt and pepper to taste. Serve immediately, garnished with fresh basil and additional Parmesan cheese.