Description
A quick, one-pan weeknight dinner featuring browned Italian sausage, refrigerated tortellini, and a rich, creamy Parmesan sauce. The key to this dish is properly browning the sausage to create a flavorful fond.
Ingredients
- 1 pound loose Italian sausage (sweet or hot)
- 1 cup heavy cream
- 1 package (24oz) refrigerated cheese-filled tortellini
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- 2 tablespoons fresh parsley or basil, chopped
- Salt and black pepper to taste
Instructions
- Heat a large 12-inch skillet over medium-high heat. Add the loose Italian sausage and break it into small pieces with a spatula.
- Cook the sausage for 5-6 minutes, stirring occasionally, until deeply browned and crispy. If there is excess grease, drain it but leave about 1 tablespoon in the pan.
- Reduce heat to medium. Add the minced garlic and dried oregano to the sausage. Stir constantly for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and use the spatula to scrape up all the browned bits (fond) from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
- Reduce heat to low. Pour in the heavy cream and stir to combine. Let it simmer gently for 2 minutes until it thickens slightly. Do not boil vigorously.
- Add the refrigerated tortellini to the skillet. Stir to coat in the sauce and cook for 3-4 minutes, stirring occasionally, until the tortellini is tender and cooked through.
- Remove the skillet from heat. Stir in the grated Parmesan cheese and the tablespoon of butter until melted and the sauce is glossy.
- Taste and add salt and pepper if needed. Garnish with fresh parsley or basil and serve immediately.
Notes
Do not rush the browning of the sausage; this step creates the deep flavor base. Scrape the fond from the bottom of the pan when adding broth for maximum flavor. Keep heat low when adding cream to prevent separation. Add butter at the end to emulsify the sauce. This dish does not freeze well due to the dairy content; store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 680
- Sugar: 4
- Sodium: 920
- Fat: 38
- Saturated Fat: 18
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
Keywords: creamy sausage tortellini skillet, one pan dinner, quick weeknight meals, Italian sausage recipe, tortellini skillet, comfort food, 20 minute dinner