Creamy Red Sauce Tortellini with Sausage
If you’re craving a comforting, restaurant-worthy dinner that’s easy enough for a weeknight, this creamy red sauce tortellini with sausage is about to become a new favorite. Tender cheese-filled tortellini is tossed in a rich, velvety tomato cream sauce and paired with savory sausage for a dish that’s hearty, cozy, and full of flavor. It comes together quickly with simple ingredients, making it perfect for busy nights when you still want something that feels a little special.
Equipment
- Large Pot & Pan
Ingredients
- 4 servings Tortellini
- 1 tbsp. Olive oil
- 12 oz Italian sausage any space level
- 1 tsp. Garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. Paprika
- 1/2 tsp. salt plus more for pasta water
- 1/2 tsp. Black pepper
- 1-2 tbsp. Minced garlic
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese
- 2 tbsp. Tomato paste
- 1 tsp. Dried oregano
- fresh basil optional topping
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions.4 servings Tortellini, 1/2 tsp. salt
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Slice or crumble the sausage (I used hot Italian sausage, but any variety works)1 tbsp. Olive oil, 12 oz Italian sausage
- Season the sausage with garlic powder, onion powder, paprika, salt, and black pepper and cook until browned and fully cooked through. Then remove it from the skillet and set aside.1 tsp. Garlic powder, 1/2 tsp. onion powder, 1/2 tsp. Paprika, 1/2 tsp. salt, 1/2 tsp. Black pepper
- In the same skillet, leaving all the flavorful bits behind, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the heavy cream, Parmesan cheese, tomato paste, dried oregano, and the same seasonings used on the sausage.1-2 tbsp. Minced garlic, 1 cup Heavy cream, 1/2 cup Parmesan cheese, 2 tbsp. Tomato paste, 1 tsp. Dried oregano
- Let the sauce simmer gently for a few minutes until thick and creamy.
- Add the sausage back to the skillet, then toss in the cooked tortellini and stir until everything is evenly coated in the sauce. Remove from heat and finish with fresh basil on top before serving.fresh basil
Notes
Optional Pro Tips
- Add a splash of reserved pasta water if the sauce gets too thick
- Swap heavy cream for half-and-half for a lighter version (sauce will be thinner)
- Add spinach or mushrooms for extra veggies
Storage Tips For This Recipe
- Refrigerator: Store leftover creamy red sauce tortellini with sausage in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of cream, milk, or water to loosen the sauce if needed.
- Avoid High Heat: Cream-based sauces can separate if reheated too quickly, so warm slowly for best texture.
- Freezing: Freezing is not recommended, as cream sauces can become grainy and separate once thawed.
- Make Ahead Tip: You can prepare the sauce and sausage ahead of time and store them separately, then cook the tortellini fresh before serving.
Common FAQ's Related to This Recipe
- Can I use a different type of sausage?
- Yes! While hot Italian sausage adds a little heat, mild Italian, sweet Italian, chicken sausage, or even turkey sausage all work well in this recipe.
- Can I make this recipe less spicy?
- Absolutely. Use mild or sweet sausage and reduce or omit the paprika and black pepper for a milder version.
- What kind of tortellini should I use?
- Cheese-filled tortellini works best, but spinach and cheese or meat-filled tortellini are great options too.
- Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and less rich. Heavy cream gives the creamiest texture and helps prevent curdling. - Why add the seasonings twice?
Seasoning both the sausage and the sauce builds layers of flavor and ensures the dish is well-seasoned throughout. - Can I add vegetables to this dish?
Yes! Spinach, mushrooms, sun-dried tomatoes, or bell peppers all pair nicely with the creamy red sauce. - How do I keep the sauce from getting too thick?
If the sauce thickens too much, stir in a splash of reserved pasta water, cream, or milk until it reaches your desired consistency. - Is tomato paste the same as tomato sauce?
No — tomato paste is more concentrated and gives the sauce a rich tomato flavor without making it watery. - Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce and sausage ahead and combine with freshly cooked tortellini before serving. - Can I make this gluten-free?
Yes, simply use gluten-free tortellini and double-check that your sausage and seasonings are gluten-free.