When I tell you this Tortellini with Sausage and Mascarpone needs to be on your weekly cooking schedule… I mean it. IT IS INSANE!
The sausage, the sauce, the mascarpone, the freshly made pasta – it’s a recipe for success. We’ve been making this as a quick and easy weeknight meal, and chopping it up for Poppy and everyone is demolishing it.
Hot tip: I bought the Tortellini from my local italian market so it was extra fresh. If you have access to a local Italian market, might be worth a stop to pick some up. Any filling would be delish!
Tortellini with Sausage and Mascarpone
- 12 ounces spicy Italian sausage, crumbled
- 4 cloves garlic, minced
- 1 shallot, sliced
- 1 teaspoon red pepper flakes
- 2 cups Mezzetta Artisan Ingredients Pasta Sauce
- 1/4 cup heavy cream
- 1/4 cup mascarpone cheese
- 1 9-ounce package refrigerated tortellini
- Kosher salt and freshly cracked black pepper to taste
- Freshly grated parmesan cheese to taste
Take the sausage meat out of the casings and crumble it into a skillet. Cook it over medium-high heat, stirring occasionally, until it’s browned. Drain most of the fat and leave the sausage in the pan.
Add the garlic, shallot, and red pepper flakes to the same pan and saute for 60 seconds. Add the Mezzetta, cream, and mascarpone. Cook for 5-7 minutes until saucy.
Cook the tortellini according to the package directions. Save ¼ cup of the pasta water and add it to the sauce along with the drained pasta. Season with salt & pepper as needed and serve with fresh parmesan sprinkled over top.