This tortellini is cooked in a rich and spicy sausage sauce which all comes together in one pot!
For how hearty and delicious this recipe is, I think you’ll be shocked at just how easily it comes together. Follow me…
Sausage Tortellini
When I say ‘sausage tortellini’ I’m referring to the sauce that the tortellini is cooked in, not the filling. We’ll be using a cheese filling, which we’ll get to in just a sec!
What kind of sausage should I use?
We don’t have the widest selection of minced/ground sausage meat in the UK, so I typically use the meat from inside a pack of sausages. I typically go for a neutral flavour, but you could experiment with different flavours (bonus points for anything herby/Italian). You can of course use minced/ground sausage meat if that’s what you have. My friends across the pond, I imagine Italian sausage will work great here.
Cooking the sausage
We’ll start with a base of shallots and garlic, just to inject some flavour into the sauce. You’ll want to sweat them down for a couple of minutes, then you can add in the sausage. Try and get a nice crust on the sausage (more caramelisation = more flavour).
Process shots: fry shallots (photo 1), fry garlic (photo 2), add sausage (photo 3), fry (photo 4).
One Pot Tortellini
For this recipe we’re going to be cooking the tortellini in the pot with everything else, as opposed to boiling it in a separate pot and then incorporating it. I also realised as I typed that out that it might be obvious given the ‘one pot’ title 😅
Why cook the tortellini in the same pot?
This is a great method for a few different reasons:
- Flavour – the tortellini will soak in some of that gorgeous flavour as it cooks.
- Starch – as it cooks it’ll release starch, which helps thicken the sauce.
- Pots – less washing up!
The sauce is made from chopped tomatoes, stock and cream, then flavoured with tomato puree, chilli flakes, parmesan and parsley. I also love stirring through some spinach at the end!
Process shots: add in tomato puree, chilli flakes, chopped tomatoes, stock and cream (photo 5), stir (photo 6), add tortellini (photo 7), stir and simmer (photo 8), stir in parmesan and parsley (photo 9), stir in spinach (photo 10).
One Pot Sausage Tortellini FAQ
How spicy is this recipe?
I use 1 tsp chilli flakes, which give it a good punch of spice (but it’s certainly not overbearing). You can work to taste though!
Where can I find cheese tortellini?
I usually buy 2 packs of tortellini from Sainsbury’s which is literally called ‘Cheese Tortelloni’. It’s got an awesome flavour and is very affordable. I have tried this with Spinach and Ricotta, which is more widely available and also works nicely.
Can I use ravioli instead?
It’s not as easy to stir (unless it’s small) but it’ll work just the same!
Serving Spicy Sausage Tortellini
Once the sauce has thickened and the tortellini is al dente, serve it up right away with more parmesan, parsley and chilli flakes if desired!
I don’t typically serve this with any Sides, although Garlic Bread is always welcomed with a dish like this.
Alrighty, let’s tuck into the full recipe for this one pot sausage tortellini shall we?!
How to make Spicy Sausage Tortellini (Full Recipe & Video)
One Pot Spicy Sausage Tortellini
Equipment
- Sharp Knife & Chopping Board
- Large Pot & Wooden Spoon
- Fine Cheese Grater
- Jug (for stock)
Ingredients
- drizzle of Olive Oil
- 2 Shallots, finely diced
- 4 cloves of Garlic, finely diced
- 400g / 14oz Sausage Meat (see notes)
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 1 tsp Dried Chilli Flakes (see notes)
- 1x 400g/14oz can of Chopped Tomatoes
- 240ml / 1 cup Chicken Stock
- 240ml / 1 cup Double/Heavy Cream, at room temp
- 500g / 1lb uncooked fresh Cheese Tortellini (see notes)
- 2 heaped tbsp finely diced Fresh Parsley, plus more to serve if desired
- 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired
- 100g / 3.5oz Baby Spinach Leaves, large stalks removed if desired
- Salt & Pepper, as needed
Instructions
- Add a drizzle of oil to a large pot over medium heat. Add the shallots and fry for 2 minutes, then add the garlic and fry for 30 seconds (you’re not looking to colour either at this point). Add the sausage and break it up with your wooden spoon until golden and cooked through. You can raise the heat a little to caramelise the sausage if needed, just be careful you don’t burn the shallots/garlic.
- Stir in the chilli flakes and tomato puree and fry for a minute, then stir in the chopped tomatoes, stock and cream. Add in the uncooked tortellini and simmer for 5 or so minutes, gently stirring now and then until the sauce begins to thicken and the tortellini is almost cooked.
- Stir in the parmesan and parsley until it blends with the sauce, then stir in the spinach until it begins to wilt. At this point the tortellini should be perfectly al dente and the sauce should no longer be watery. If you need to, you can stir in a splash of hot stock or water to thin out the sauce/cook the tortellini a little more.
- Season to taste with salt and pepper, then serve up and enjoy!
Video
Notes
b) Spice – 1 tsp chilli flakes gives a good kick of spice, but it shouldn’t be overbearing. If at all wary just start off with less and add more at the end. Much easier to add more than take them out!
c) Tortellini – I usually buy 2 packs of tortellini from Sainsbury’s which are literally called ‘Cheese Tortelloni’ (very affordable too). I have tried this with Spinach and Ricotta, which is more widely available and also works nicely.
d) Calories – Whole recipe divided by 4 assuming no extra parmesan.
Nutrition
For more spicy sausage pasta recipes check out my Harissa Sausage Pasta and Penne Arrabiata with Smoked Sausage!
For more similar recipes check out these beauties:
One Pot Pasta Recipes
- One Pot Spicy Rigatoni
- One Pot Creamy Beef Shells
- One Pot Chilli Mac
- One Pot Tomato Spinach Pasta
- One Pot Chicken Fajita Pasta
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