This became my go to when my husband walked in late from work and the kids were already at the table hungry. Once I tried a handful of soft tortellini in rich sauce I knew it would become a regular.
Ingredients
- Cheese tortellini: Fresh or frozen both work well. Buy from the refrigerated section or freezer and look for plump shapes with smooth pasta
- Italian sausage: Choose mild or spicy depending on preference. Look for fresh sausage with a good balance of lean and fat
- Baby spinach: Tender and cooks down perfectly. Bagged spinach with bright green leaves is best
- Marinara or tomato sauce: Select a thick sauce made with real tomatoes. Skip watery jars for richer results
- Heavy cream: Adds silkiness and balances brick acidity from tomatoes. Use real heavy cream for best texture
- Shredded mozzarella cheese: Melty and mild. Seek out whole milk mozzarella for ultimate melting
- Grated Parmesan cheese: Salty and sharp. A wedge you grate yourself is optimal
- Olive oil: Helps sauté sausage efficiently. Use a robust oil for extra flavor
- Salt, pepper, and red pepper flakes: Season as you like. Go slow with salt since sausage and cheese both bring their own
Instructions
- Boil the Tortellini:
- Bring a large pot of salted water to a gentle boil. Add tortellini and cook until just tender. Usually this is two to four minutes for refrigerated and closer to six for frozen. Drain in a colander and set aside so the pasta does not overcook
- Brown the Sausage:
- Place a large skillet over medium heat. Drizzle in olive oil. Wait for it to shimmer. Then crumble in the Italian sausage. Use a wooden spoon to break up large pieces. Stir and cook until the sausage is deeply browned on the edges and no pink remains. This will take about six minutes and develops a savory base
- Simmer the Sauce:
- Spoon in the marinara or tomato sauce and bring the heat to low. Let it bubble gently for five minutes as it thickens. This gives the tomato flavor a chance to mix with the sausage and deepen
- Add the Cream:
- Pour in the heavy cream and stir thoroughly. Allow the mixture to warm until you see small bubbles but do not boil. This stage melds the flavors and brings a velvety texture
- Wilt the Spinach:
- Sprinkle the spinach across the skillet. Press it down a bit with your spoon. Cover the pan for a minute then stir until the leaves are completely wilted but still bright green
- Combine with Tortellini and Cheese:
- Add the cooked tortellini right into the sauce. Scatter the mozzarella and Parmesan cheeses over the top. Use your spoon to mix everything together so that each piece of tortellini is coated and cheese is melting into the sauce
- Melt and Serve:
- Cover the skillet for two minutes until the cheese is soft and stretchy. Peek and check that everything looks glossy and creamy. Give a gentle stir. Taste for salt and top with pepper or chili flakes if desired. Serve piping hot and enjoy
ADVERTISEMENT
