Go Back

Sausage Tortellini With Roasted Peppers - A Cozy, Flavor-Packed Weeknight Pasta

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cheese tortellini: Fresh or refrigerated, about 18–20 ounces.
  • Italian sausage: 1 pound, casings removed (sweet or hot).
  • Roasted red peppers: 2 large, jarred or homemade, sliced into strips.
  • Yellow onion: 1 small, finely chopped.
  • Garlic: 3–4 cloves, minced.
  • Tomato paste: 1–2 tablespoons.
  • Heavy cream: 3/4 cup (or half-and-half for lighter).
  • Chicken broth: 1/2 to 3/4 cup, low-sodium.
  • Olive oil: 1–2 tablespoons.
  • Parmesan cheese: Freshly grated, about 1/2 cup plus more for serving.
  • Fresh basil or parsley: A small handful, chopped.
  • Crushed red pepper flakes: Optional, to taste.
  • Salt and black pepper: To taste.
  • Lemon: 1, for a squeeze of brightness at the end (optional but recommended).

Method
 

  1. Boil the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Brown the sausage: Heat a large skillet over medium-high. Add a drizzle of olive oil and the sausage. Break it up with a spatula and cook until browned and cooked through, 6–8 minutes. Transfer to a plate, leaving some fat in the pan.
  3. Soften the aromatics: Reduce heat to medium. Add onion and a pinch of salt. Cook, stirring, until translucent, 3–4 minutes. Add garlic and cook 30–60 seconds until fragrant.
  4. Build the base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. This deepens the flavor and gives the sauce a warm color.
  5. Deglaze and simmer: Pour in chicken broth, scraping up browned bits. Stir in roasted red peppers and bring to a gentle simmer for 2–3 minutes.
  6. Make it creamy: Lower the heat and add heavy cream. Stir until smooth. Return the sausage to the pan. Let it bubble gently for 2–3 minutes to thicken slightly.
  7. Season: Add a pinch of red pepper flakes if you like heat. Taste and season with salt and black pepper. Stir in Parmesan until melted and glossy.
  8. Combine: Add the cooked tortellini to the sauce and toss gently to coat. If the sauce seems too thick, splash in reserved pasta water, a little at a time, until silky.
  9. Finish: Turn off the heat. Stir in chopped basil or parsley and a light squeeze of lemon to brighten everything up.
  10. Serve: Plate with extra Parmesan and black pepper on top. Add more herbs if you’d like.