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Close-up of cheese tortellini coated in a thick Parmesan cream sauce with deeply browned Italian sausage crumbles.

Creamy Sausage Tortellini with a Glossy Garlic Parmesan Sauce

This Creamy Sausage Tortellini features plump cheese pasta and deeply seared Italian sausage in a thick, ivory-colored Parmesan cream sauce. Topped with fresh parsley and cracked black pepper, it's a rustic, restaurant-quality 30-minute meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 20 oz (567g) Cheese Tortellini Refrigerated or frozen
  • 1 lb (454g) Italian Sausage Bulk, mild or spicy
  • 1.5 cups (360ml) Heavy Cream High fat for thickness
  • 1 cup (90g) Parmesan Cheese Freshly and finely grated
  • 3 cloves (15g) Garlic Minced
  • 2 tbsp (28g) Unsalted Butter
  • 1/4 cup (15g) Fresh Parsley Finely chopped
  • 1 tsp (5g) Cracked Black Pepper Coarsely ground

Equipment

  • 1 Large Skillet Preferably stainless steel or cast iron for searing.
  • 1 Large Pot For boiling the tortellini.

Instructions
 

Preparation
  1. In a large skillet over medium-high heat, brown the sausage crumbles. Let them sit undisturbed to develop a deep golden-brown crust. Remove and set aside.
  2. Cook tortellini in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
  3. In the same skillet, melt butter and sauté garlic for 1 minute. Pour in heavy cream and bring to a simmer. Whisk in Parmesan until glossy and ivory-colored.
  4. Toss the tortellini and sausage into the sauce. Adjust thickness with pasta water if needed. Serve in bowls garnished with fresh parsley and cracked black pepper.

Notes

Use freshly grated Parmesan for the smoothest sauce texture.
Ensure the sausage is deeply seared for the best flavor contrast.
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