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This creamy Italian sausage tortellini skillet is my go to for busy weeknights when I need a serious comfort food fix without the fuss. It’s a complete one pan meal that combines rich sausage, tender tortellini, and a velvety pink sauce, all topped with a blanket of melted mozzarella.
I first threw this together on a rainy evening when I had a random assortment of ingredients and zero energy to cook. It was such an instant hit that it’s now a permanent fixture in our dinner rotation.
Ingredients
- One pound Italian sausage: Choose mild or hot depending on your family's spice preference. Removing it from the casings allows it to crumble and brown perfectly.
- One medium yellow onion: This is the aromatic foundation of the dish, adding a subtle sweetness as it cooks down.
- Two cloves garlic: Use fresh garlic for the best, most pungent flavor. Mince it finely so it incorporates well into the sauce.
- One 15 ounce jar Rao’s Alfredo sauce: A quality jarred Alfredo is the secret to making this sauce incredibly creamy and fast.
- One 24 ounce jar Rao’s Marinara sauce: Using a good quality marinara adds a rich, slow simmered tomato flavor without the effort.
- Twenty ounces frozen cheese tortellini: Frozen tortellini works beautifully here as it can be cooked directly in the sauce, absorbing all the flavor.
- Two teaspoons Italian seasoning: This blend of dried herbs provides a classic Italian flavor profile effortlessly.
- One quarter teaspoon red pepper flakes: This is optional but adds a lovely, gentle warmth to cut through the richness.
- One and a half cups shredded mozzarella: I recommend a low moisture mozzarella for the best melt and classic cheese pull.
- Two tablespoons dried parsley flakes: This adds a pop of color and a final hint of fresh flavor.
Step by Step Instructions
- Brown the Sausage and Onion:
- Heat a large, deep skillet over medium high heat. Add the Italian sausage, removed from its casings, and the chopped yellow onion. Use a wooden spoon or spatula to break the sausage into small crumbles as it cooks. Continue cooking for about 6 to 8 minutes, until the sausage is fully browned and no longer pink. Carefully tilt the pan and spoon out any excess grease.
- Sauté the Aromatics and Build the Sauce:
- Reduce the heat to medium low. Add the minced garlic to the skillet with the sausage and onions, stirring constantly for about 30 seconds until you can smell its wonderful aroma. Be careful not to let it burn. Pour in the entire jar of Alfredo sauce and the marinara sauce. Sprinkle in the Italian seasoning and the optional red pepper flakes. Stir everything together, using your spoon to scrape up any flavorful browned bits stuck to the bottom of the pan.
- Cook the Tortellini:
- Add the frozen cheese tortellini directly into the skillet with the sauce. Stir gently to make sure every piece of pasta is coated. Place a lid on the skillet and let it simmer for 3 to 5 minutes, stirring once or twice, until the tortellini are heated through and tender to the bite.
- Melt the Cheese:
- Turn off the heat. Sprinkle the shredded mozzarella cheese evenly over the entire surface of the tortellini and sauce. You can either place the lid back on the skillet for a couple of minutes to let the residual heat melt the cheese, or for a bubbly, golden brown top, slide the skillet under a preheated broiler for 2 to 3 minutes. Watch it closely so it doesn't burn.
- Garnish and Serve:
- Sprinkle the dried parsley flakes over the melted cheese for a touch of color. Serve the dish immediately, straight from the skillet.
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My favorite part of this recipe is the sauce. Combining a jar of marinara with a jar of alfredo creates a perfect rosé or pink sauce that tastes incredibly indulgent. It's a fantastic shortcut that makes the dish feel special, even on a Tuesday night.
Ingredient Substitutions
For a lighter option, feel free to swap the Italian pork sausage with ground turkey or chicken sausage. You can also use plant based sausage crumbles for a vegetarian version. If you don't have jarred Alfredo sauce, you can use all marinara and stir in about a half cup of heavy cream at the end of the cooking process for a similar creamy texture.
Serving Suggestions
While this dish is a complete meal on its own, it’s wonderful served with a side of crusty garlic bread for dipping into that amazing sauce. A simple green salad with a light vinaigrette also makes a perfect companion, as the acidity helps cut through the richness of the skillet. For an extra dose of greens, you could also serve it alongside some steamed broccoli or green beans.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, you can use the microwave, but I find the best method is to gently warm it in a saucepan over low heat on the stovetop. The sauce will thicken as it cools, so add a splash of milk, broth, or water to loosen it back up to its original creamy consistency.
Frequently Asked Questions
- → Can I use a different type of sausage?
Yes! Chicken or turkey sausage works great for a lighter option. You can also adjust the spice level by using mild, sweet, or hot Italian sausage.
- → Can I add vegetables to the skillet?
Absolutely! Spinach, mushrooms, or bell peppers are excellent additions. Stir them in during the last few minutes of cooking until tender.
- → What if I don't have Alfredo sauce?
You can substitute with heavy cream. Use all Marinara sauce and stir in a splash of heavy cream at the end for extra richness.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to prevent drying.
- → Can I use fresh tortellini instead of frozen?
Yes! If using fresh or refrigerated tortellini, reduce the cooking time to avoid overcooking. Cook just until heated through and tender.
- → What kind of cheese is best for topping?
Mozzarella is a classic choice for its meltability and flavor. Provolone or a blend of Italian cheeses can also be used.