Description
This One Pot Spicy Sausage Tortellini is a delicious and comforting pasta dish combining savory sausage, creamy tomato sauce, and tender cheese tortellini all cooked together effortlessly in a single pot. The recipe features aromatic shallots and garlic, a gentle kick from dried chili flakes, and fresh spinach for a vibrant finish. Perfect for a quick weeknight dinner, this hearty meal balances rich flavors and creamy textures with the convenience of minimal cleanup.
Ingredients
Scale
Base Ingredients
- Drizzle of Olive Oil
- 2 Shallots, finely diced
- 4 cloves Garlic, finely diced
Meat & Seasoning
- 400g / 14oz Sausage Meat (preferably neutral or herby/Italian flavours)
- 1 tsp Dried Chilli Flakes
- Salt & Pepper, to taste
Tomato Sauce
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 1 x 400g / 14oz can Chopped Tomatoes
- 240ml / 1 cup Chicken Stock
- 240ml / 1 cup Double/Heavy Cream, at room temperature
Pasta & Greens
- 500g / 1lb uncooked fresh Cheese Tortellini
- 100g / 3.5oz Baby Spinach Leaves, large stalks removed if desired
Finishing Touches
- 2 heaped tbsp finely diced Fresh Parsley, plus extra to serve if desired
- 20g / 1/4 cup freshly grated Parmesan, plus extra to serve if desired
Instructions
- Prepare the Base: Heat a drizzle of olive oil in a large pot over medium heat. Add the finely diced shallots and sauté for 2 minutes until translucent. Add the garlic and cook for an additional 30 seconds, being careful not to brown either to preserve their sweet flavors.
- Cook the Sausage: Add the sausage meat to the pot, breaking it up with a wooden spoon. Cook until golden brown and fully cooked through, raising the heat slightly if needed to caramelize the sausage, but watch carefully to avoid burning the shallots and garlic.
- Add Flavors and Liquids: Stir in the dried chilli flakes and tomato puree, frying for 1 minute to release their aromas. Then add the chopped tomatoes, chicken stock, and heavy cream, stirring to combine into a creamy sauce.
- Simmer with Tortellini: Add the uncooked cheese tortellini into the sauce. Let it gently simmer for about 5 minutes, stirring occasionally until the sauce thickens and the tortellini is nearly cooked but still firm to the bite (al dente).
- Incorporate Cheese and Herbs: Mix in the grated Parmesan cheese and finely diced fresh parsley until smoothly blended into the sauce.
- Add Spinach: Stir in the baby spinach leaves and cook just until they wilt, ensuring the tortellini remains perfectly al dente and the sauce is creamy but not watery.
- Adjust Consistency and Season: If the sauce is too thick or the tortellini needs more cooking, add a splash of hot chicken stock or water. Taste and season with salt and pepper accordingly.
- Serve: Once everything is cooked to the desired texture and flavor, plate the dish. Optionally garnish with additional parsley and Parmesan before serving hot and enjoying your one pot meal.
Notes
- Sausage: Use pork sausage meat by squeezing the meat out of sausages or buy ready minced sausage meat. Neutral or Italian herb-flavored sausages work best. Adjust quantity if your sausage pack differs, 400g to 500g is acceptable.
- Spice Level: 1 tsp dried chili flakes provides a mild spice kick; reduce or add to taste to accommodate your heat preference.
- Tortellini: Fresh cheese tortellini works well; spinach and ricotta tortellini can be substituted and also tastes great.
- Calories: The nutrition is estimated assuming equal division into four servings without extra Parmesan topping.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg
