If you’ve ever found yourself craving the comfort of Italian cuisine but were short on time, this dish might just become your new go-to. Combining tender, stuffed pasta with a velvety, creamy sauce, elevated by the spicy and flavorful bite of Italian sausage, it’s a dish that’s satisfyingly rich, yet simple enough to whip up on a busy weeknight. Let’s begin!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

1 pound cheese tortellini (fresh or frozen)
1/2 pound Italian sausage
1 cup heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, finely chopped (for garnish)

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Instructions

Cook the Tortellini (7-9 minutes): Bring a large pot of salted water to a boil. Add the tortellini and cook as per package instructions until they are al dente. Drain and set aside.
Brown the Sausage (5-7 minutes): In a large skillet over medium heat, crumble and cook the Italian sausage until browned and cooked through. Remove the sausage from the skillet and set aside.
Prepare the Alfredo Sauce (10 minutes): In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a light simmer. Whisk in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper.
Combine Tortellini, Sausage, and Sauce (2-3 minutes): Add the cooked tortellini and crumbled sausage to the skillet, tossing to coat the pasta in the Alfredo sauce.
Serve (1 minute): Transfer to serving plates, garnish with fresh parsley, and enjoy!

Notes

Tortellini Alfredo with Italian sausage offers a delightful juxtaposition of flavors and textures. For those seeking a slightly lighter version, substituting half and half for the heavy cream can reduce some of the richness without compromising on flavor. If you’re keen on adding a bit of color and nutrition, consider tossing in some lightly sautéed spinach or arugula just before serving. When selecting your tortellini, opt for ones filled with ricotta and spinach or even a three-cheese blend for the best flavor combination. Pair this dish with a light salad and perhaps a glass of white wine for a complete and satisfying meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 750
Sugar: 3g
Sodium: 820mg
Fat: 45g
Carbohydrates: 60g
Fiber: 3g
Protein: 25g
Cholesterol: 130mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Sautéed Mushrooms

Start by cleaning your mushrooms — whether it's button, cremini, or shiitake — with a damp paper towel. Avoid washing them, as mushrooms soak up water easily. Slice them uniformly to ensure even cooking. In a large skillet over medium heat, melt some butter or heat a bit of olive oil. Add in the sliced mushrooms, spreading them out to avoid overcrowding. Let them cook without stirring for a few minutes to get a nice sear, then give them a toss. As they release their natural juices and start to brown, season with salt, pepper, and a touch of garlic (minced or powdered) for added flavor. Continue to cook until the mushrooms are tender and flavorful. Finish off with a sprinkle of freshly chopped parsley or thyme if desired.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.