This Creamy Tomato Tortellini and Sausage is a comforting weeknight dinner made with just a handful of ingredients. Made in just about 20 minutes, this dish features fresh (or frozen) tortellini and Italian sausage married together in a creamy mascarpone tomato sauce.
We often think of great meals, especially pasta sauces, as having to cook all day to get a deep delicious flavor. But if you pick the right ingredients, and use the right technique, an amazing meal truly can be 20 minutes away. This Creamy Tomato Tortellini is the perfect example.
I first made this dish on a whim. I had recently been testing a Homemade Spaghetti O's recipe and had the technique of using tomato paste as the base of a sauce on the top of my mind. Looking in my refrigerator and freezer, I cobbled this recipe together with little to no expectations for how it would taste. I simply needed something to feed my kids in under 30 minutes. Then we sat down to eat and I was smitten. I vividly remember being overwhelmed with how delicious it was, yet how simple it was to make. I then proceeded to make it nearly weekly after that.
It's a rich dish (mascarpone cheese! sausage! cheese-filled pasta!), so just a small bowl is all you need to feel satisfied, but it truly nourishes you like a big warm embrace.
So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.
Ingredients and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- tortellini (the recipe calls for cheese tortellini, but really any filling will likely work here, and it doesn’t matter if you use fresh or frozen–just be sure to cook it according to the packaged instructions)
- ground Italian sausage (If you only have sausages with casings, remove the meat from the casings.)
- tomato paste
- pizza seasoning (this is my obsession, as I use it in most tomato-based dishes–my favorite is the blend from Frontier–I know this is kind of a niche ingredient, so feel free to swap it with an Italian blend of spices if you need to)
- garlic powder
- mascarpone cheese (you can find this in the specialty cheese/dairy case in the grocery store--this is what makes it creamy, and silky and delicious–please grab this if you can, but if you can’t, cream cheese can be substituted)
- parmesan and fresh basil (for serving!)
Step-By-Step Recipe Overview
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Cook the sausage.
Step 2: Add the tomato paste and spices and cook until it deepens in color.
Step 3: Stir in the mascarpone.
Step 4: Cook the tortellini according to the package instructions, strain and set aside some pasta water.
Step 3: Add the tortellini to the mascarpone tomato sauce.
Step 4: Add pasta water as needed to coat the tortellini.
Kelli's Best Tips
In this recipe, simplicity is king. With minimal steps and ingredients, following the recipe as closely as possible is important.
- It's important to cook the tomato paste with the spices until it darkens in color. This enhances the depth of the tomato flavor and reduces its natural acidity, creating a balanced and robust flavor that will make your dish stand out.
- Please be mindful of the amount of salt you add to this dish. Sausage usually has a lot of seasoning, and the pasta water also contains salt (or at least it should--always salt the water you use to boil pasta). So just add a pinch of salt when cooking the tomato paste, and then you can finish seasoning the dish at the end.
- When adding the pasta cooking water to the tomato sauce, add a small amount to start, about ½ cup. A proper sauce should coat the tortellini without feeling too thick and clumpy. However, adding too much can dilute the flavor. Don't forget to taste the dish and make any necessary adjustments to the seasoning.
- Don't skip the fresh basil. It adds such a fresh element to the dish and brings it all together.
Serving + Leftover Info
This dish is best served immediately (maybe with a light salad?). However, leftovers can be stored for 1-2 days. To reheat you can heat it in an oven-safe container. I love using these (affiliate link) Glass Pyrex Containers because they double as storage and baking dishes. Or, you can reheat briefly in the microwave until warmed through. It’s best to add a few tablespoons of water to the container when you are reheating it.
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Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Creamy Tomato Tortellini with Sausage
- Prep Time: 00:05
- Cook Time: 00:18
- Total Time: 23 minutes
- Category: Dinner
- Cuisine: Italian-American
Description
This Creamy Tomato Tortellini and Sausage dish is a comforting weeknight dinner made with just a handful of ingredients. Made in just about 20 minutes with a creamy mascarpone tomato sauce, fresh (or frozen) tortellini and savory Italian sausage.
Ingredients
- Coarse kosher salt for pasta water, plus 2 teaspoons for sauce (see note)
- 1 pound fresh or frozen cheese tortellini
- 1 pound ground Italian sausage
- 1 (6-ounce can) tomato paste
- 2 teaspoons pizza seasoning (or substitute Italian seasoning)
- 1 teaspoon garlic powder
- 8 ounces mascarpone cheese
- Grated Parmesan cheese, for serving
- Chopped fresh basil, for serving
Instructions
- Fill a large pot with water and add a big pinch of salt. Bring it to a boil over high heat. Once boiling, add the tortellini and set a timer to cook the pasta until al dente according to package instructions. Set aside 2 cups of the pasta cooking water. Drain the pasta.
- Meanwhile, heat a large saute pan over medium-high heat. Once hot, add the sausage and cook, stirring occasionally with a wooden spoon, until no longer pink, 8 to 0 minutes. Drain any excess rendered fat from the saute pan.
- Add the tomato paste, pizza seasoning, garlic powder, and remaining 2 teaspoons salt and cook until the tomato paste has deepened in color, 3 to 4 minutes.
- Turn the heat low and add in the mascarpone. Stir until it is fully combined.
- Combine the cooked tortellini with the tomato mascarpone sauce. Add some of the reserved pasta water, ½ cup at a time, until the sauce reaches the desired consistency. Taste and adjust seasoning, adding salt, pepper, and pasta water as necessary. Serve immediately with fresh grated Parmesan and basil.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease volume by half.
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