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Creamy Tuscan Tortellini Recipe with Sausage and Roasted Peppers

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A quick and easy creamy Tuscan tortellini dish featuring Italian sausage, roasted red peppers, and a luscious parmesan cream sauce. Perfect for cozy weeknight dinners with bold flavors and comforting textures.

Ingredients

Scale
  • 12 ounces (340 grams) fresh or refrigerated cheese tortellini
  • 12 ounces (340 grams) Italian sausage, casings removed (spicy or sweet)
  • 1 cup sliced roasted red peppers (jarred or homemade)
  • 1 cup (240 ml) heavy cream
  • ¾ cup (75 grams) freshly grated parmesan cheese
  • 3 cloves garlic, minced
  • 2 cups fresh spinach, roughly chopped (optional)
  • ½ cup (120 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of fresh cheese tortellini and cook according to package instructions (3 to 5 minutes) until tender but still holding shape. Drain and set aside, reserving about ½ cup (120 ml) of pasta water.
  2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the 12 ounces (340 g) of Italian sausage, breaking it up with a spoon. Cook for 6 to 8 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving the drippings in the pan.
  3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Toss in 1 cup sliced roasted red peppers and cook for 2 minutes to warm through.
  4. Pour in ½ cup (120 ml) dry white wine, scraping the bottom of the pan to loosen browned bits. Let it simmer until reduced by half, about 3 minutes.
  5. Lower heat to medium-low. Stir in 1 cup (240 ml) heavy cream and ¾ cup (75 g) grated parmesan cheese. Keep stirring until the sauce thickens slightly, about 4 to 5 minutes. Season with salt, pepper, and optional red pepper flakes to taste.
  6. Return the browned sausage to the pan along with the cooked tortellini. Toss gently to coat everything in the creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
  7. Stir in 2 cups fresh chopped spinach and cook just until wilted, about 1 minute.
  8. Taste and adjust seasoning. Serve immediately, garnished with extra parmesan if desired.

Notes

Do not overcook the tortellini to avoid mushiness. Brown the sausage well for deep flavor. Use freshly grated parmesan for creamier sauce. Deglaze with white wine for brightness; if skipped, add lemon juice later. Add spinach at the end to keep it vibrant. Reserve pasta water to adjust sauce consistency. Rinse jarred roasted peppers to reduce vinegar tang if desired. For vegetarian option, substitute sausage with sautéed mushrooms or plant-based sausage. For dairy-free, use coconut or cashew cream and dairy-free parmesan.

Nutrition

Keywords: Tuscan tortellini, creamy pasta, Italian sausage, roasted peppers, quick dinner, easy pasta recipe, comfort food

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