Italian Sausage & Mascarpone Tortellini
A cozy, craveable skillet pasta that comes together in under 30 minutes - Italian sausage, cheese tortellini, a rich tomato-cream sauce, and dreamy dollops of mascarpone cheese that melt into the most indulgent, comforting dinner your family has ever had on a weeknight.
Equipment
- cast iron skillet (or large, heavy bottom skillet)
- medium stockpot
- wooden spoon
Ingredients
- 24 oz cheese tortellini (refrigerated or frozen)
- 12 oz Italian sausage (bulk or casings removed)
- 1 shallot (minced)
- 2 garlic cloves (minced)
- 1 tsp red pepper flakes
- ½ tsp cracked black pepper
- 24 oz jar red pasta sauce
- ½ cup heavy whipping cream
- 1 cup Parmesan cheese (freshly shredded)
- 6 oz mascarpone cheese (brought to room temperature)
- freshly grated Parmesan (for garnish)
- cracked black pepper (for garnish)
- fresh chopped basil (optional, for garnish)
Instructions
- Bring a stockpot of generously salted water to a boil. Cook tortellini according to the package directions. Reserve about ½ cup of pasta water before draining. Drain and return to the pot. (Alternatively, you can remove pot from heat and use a fine mesh strainer to transfer the tortellini directly into the sauce when ready in Step 7.)
- In a cast iron skillet over medium-high heat, add the Italian sausage and break it up into crumbles with a wooden spoon. Allow to brown undisturbed for a few minutes so it caramelizes slightly. Drain excess grease if needed, leaving a small amount in the pan for flavor.
- Reduce heat to medium. Add minced shallots and stir for about 1 minute until softened.
- Add minced garlic and stir for about 1 minute, until fragrant and golden.
- Stir in red pepper flakes, salt, and black pepper.
- Add red pasta sauce, heavy whipping cream, and shredded Parmesan cheese. Stir well to combine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Simmer for 5-7 minutes, stirring occasionally.
- Add cooked tortellini and stir to coat. Add reserved pasta water a few spoonfuls at a time until desired sauce consistency is reached.
- Turn off the heat. Add generous dollops of mascarpone cheese across the top of the dish. Gently fold in. Fully incorporate for a silky sauce, or leave partially stirred for pockets of creaminess.
- Serve immediately, topped with freshly grated Parmesan, cracked black pepper, and freshly chopped basil.
Notes
To store:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The tortellini will absorb the sauce as it sits. Add a splash of cream or milk when reheating.
- Mascarpone will fully incorporate upon storage. This is normal and still delicious!
- It is not recommended to freeze this prepared dish, as the cooked tortellini will become mushy and mascarpone does not freeze well.
To reheat:
- Reheat gently in a skillet over medium-low heat with a splash of cream.
- Stir frequently to prevent sticking.
- Microwave by reheating in 30-second intervals, stirring between, with a damp paper towel over the dish.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.